Great as a meal or a snack or an appetizer
4 large Portobello caps
1/2 lb bulk Italian sausage
1 clove garlic, minced
1 Tbsp fresh basil, chopped
12 to 16 pieces roasted red peppers
1/2 cup shredded Parmegiana (reggiano if available)
Olive Oil, (Virgin preferred)
Prepare
Drizzle oil on Portobello caps
Sprinkle with garlic
Break up sausage and scatter in Portobello Caps
Scatter peppers on top
Sprinkle with basil
Cover with cheese and drizzle with oil
Bake
At 375f for 20 minutes
Serve
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