ingredients6 Baby Portabella Mushrooms
1/4lb Breakfast Sausage
1/3 cup Shredded Mozzarella
1/4 cup shredded parmesan (not the near powdered stuff)
3/4 cup (corn flake) Bread crumbs
2 tbsp Melted butter
1-2 tbsp olive oil
DirectionsCrumble and brown the sausage in a skillet over medium heat.
In a mixing bowl, beat the egg, then add the cheeses, bread crumbs, melted butter and the browned sausage.
Pop the stems out of the mushrooms and use a spoon handle or something to scrape out the insides a bit if you need.
Use a spoon and stuff each mushroom cap with the filling.
Before placing on grill, rub the bottom(cap) of the upside down mushroom in olive oil.
Grill until the filling is suitably hot - the mushrooms had fine wrinkles.