portabello mushrooms with leeks and sausage

How To Make portabello mushrooms with leeks and sausage

• 1

  Preheat oven to 350F.
• 2

  Wash and remove the stems from the mushrooms. Optionally, dice the stems and add to the stuffing. Scrape most of the black gills from the caps with a spoon, trying not to break them. Discard the gills.
• 3

  Remove the skin from the sausage and cut into 1/4 to 1/2 inch dice.
• 4

  Peel and mince the garlic or roughly chop the roasted garlic.
• 5

  Remove the seeds and membranes from the bell pepper. Slice off 4 strips for decorating the mushrooms. Chop the remaining pepper into 1/4 inch dice.
• 6

  Microwave the cheese wedges and milk for 1 minute in a microwave safe cup. Stir to make a sauce. Don't worry about lumps.
• 7

  Mix the sausage, leeks, diced bell pepper, garlic, and sauce in a large bowl. Mound 1/2 of this mixture on each mushroom cap.
• 8

  Assembly: Place the mushroom caps, gill side up, in an oven save dish.
• 9

  Sprinkle 1/2 the cheese over each mushroom. Lay red pepper strips across the top to decorate.
• 10

  Bake at 350F for 20 minutes. Increase the oven temperature to 450F and cook an addition 10 to 15 minutes until hot and bubbly.
• 11

  Serve with with dressed, green salad.
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