Sausage and Cheese Stuffed Portabella Mushrooms

Ingredients:  

1 large shallot, minced
8 cloves of garlic, minced
1 cup of chopped mushroom stems and pieces of shiitake
6 portabella mushrooms
6oz shredded Gruyère (or chopped) 
6oz freshly grated Monterey Jack
A few dashes of Worcestershire 
Salt pepper
Italian seasoning
Dash of red pepper flake
1/4 cup chopped parsley 
1 cup bread crumbs 
1 egg white
2 TBSP olive oil
1/2 pound mild Italian sausage
2 oz cream cheese
4 leaves of sage, chopped

Directions:

1. Remove stems from portabella. Add other chopped mushrooms to combine for 1 heaping cup. 

2. Clean portabella and toss the gills 

3. Sauté shallot in olive oil with a little salt and pepper until just soft

4. Add Italian sausage and some Italian seasoning. Break up and cook through

5. Add diced mushrooms and cook 2-3 min

6. Add garlic and Worcestershire and cook for 2-3 min

7. Taste for seasoning and let cool

8. Mix in cream cheese, Gruyère, 1/2 cup breadcrumbs, parsley, sage and egg white. Toss to combine. 

9. Place 6 portabella in a greased 9x13 (I used beef tallow to grease my pan). Sprinkle with olive oil and salt and pepper

10. Divide the mixture into 6 pressing firmly into each portabella.  You should use all the filling. 

11. Divide your Monteray jack cheese into 6 small piles. Take one pile and put it into a small cup. Add 1 tsp of panko bread crumbs to the cup and mix. Place that mixture on top of one mushroom and press and form around. Continue for the rest of the mushrooms. 

Note: You can refrigerate here if you are not ready to eat and serve. I did mine earlier in the day and cooked them several hours later. 

12. Preheat oven to 425. 

13. Bake for 25 min or until lightly brown and bubbly. 

14. Let cool for 5 minutes and serve.