Yummy Yummy Yummy

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We had BBQ yesterday, I have six portabella mushrooms that I didn’t grill. Today I am going to prepare Sausage Stuffed Portabella Mushrooms for dinner.

Ingredients:  6 Portobello mushrooms, 12-ounces hot breakfast sausage, 8-ounces sweet Italian sausage, 1/2 cup chopped white onions,  1/4 cup chopped bell pepper, 1/8 cup chopped green onions, 1/4 cup chopped celery, 1/4 cup shredded green cabbage, 3 minced garlic cloves, 1/2 cup Italian breadcrumbs, 1/2 cup grated Parmesan cheese, 1/4 cup chopped parsley leaves, 1 egg, salt and pepper to taste, and balsamic vinegar.

Clean the mushroom- remove the stem and the large gills underneath the cap.  Use a teaspoon to remove the gills.   Rub the cap side of the mushrooms with olive oil, set aside.  Preheat oven to 400 degrees. Remove the mushroom stems and chop.  In a skillet brown the breakfast sausage.  Remove the casing from the Italian sausage, dump the sausage into the skillet and brown.  Add the vegetables cook until the vegetables are softened, add the garlic continue to cook for another 20 minutes.  Add the bread crumbs and cheese.  In a bowl beat the eggs, add the eggs and  1 tablespoon of olive oil to the skillet, stir everything together.  Take the skillet off the stove. Add the shredded cabbage.  Salt and pepper to taste.  Add the sausage mixture to the mushroom caps.  Put the mushrooms on a cookie sheet and grill until the mushrooms are tender.  They should be done in about 20 -25 minutes.  Garnish the mushrooms with the chopped parsley, Parmesan cheese, and drizzle with the balsamic vinegar.

It’s time to eat y’all.     What are you gonna do with the food you bought and didn’t cook on the 4th?

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