3/12/10 - Flexetarian stuffed portabello mushroom caps.....with or without chicken sausage

Last week when I was in the store I saw some beautiful portobello mushroom caps. They were HUGE! and I just couldn't resist especially since my vegetarian friend's boyfriend hates mushrooms... I figured we could have a secret girls only mushroom feast!  In the end the boyfriends joined us and I made three variations of a meal with similar ingredients but customized for each of us. She got a vegetarian version - her stuffing was just peppers, shallots, breadcrumbs, pine-nuts and butter. Jeremy and I added some chicken sausage crumbles to the mix and Stephen skipped the mushroom all together and went with whole sausages for the base. (this picture is of mine....so its sausage stuffing...though it looked the same as a veggie version)

This recipe included some new Bertolli Arrabbiata sauce that I received as part of the Food Buzz Feature Publisher Tastemaker program. While I love to make my own sauce I really like the Bertolli products and try to keep some on hand since I usually make a meat sauce and my vegetarian friends don't like that!  (Though a few have debated it though after smelling it simmering for a whole Sunday afternoon)

Twice Stuffed Portobello Cap
4 large portobello caps - washed with gills removed
1/2 red pepper - finely diced
1/2 green pepper - finely diced
1 shallot - finely diced
1 c course ground bread crumbs (or panko)
2 tbsp butter
1 tbsp oil
(optional 1 c chicken sausage meat)
1 can canellini beans (rinsed and drained)
2 cloves garlic- smashed
1/4 c diced parsley
2 c Bertolli Arrabbiata sauce
4 slice fresh mozzarella (1/4" thick)
1 fresh tomato sliced
2 tbsp dried basil
2 tbsp olive oil

1) In a frying pan, saute chicken sausage, peppers and shallots in oil.
2) Once softened add butter and mix till melted
3) Add breadcrumbs and mix to completely coat - remove from heat
4) In a bowl add beans, garlic and parsley  - use immersion blender to smooth to a thick dip like texture
5) To assemble each mushroom - on baking sheet sprayed with Pam layer mushroom lightly brushed in olive oil, 2-4 tbsp bread crumb stuffing mix (enough to fill cap), 2 tbsp Bertolli Arrabbiata Sauce, 2 tbsp bean dip (pressed into a patty), slice of fresh mozzarella and top with tomato slice
6) Cook in 350 F oven for 20- 30 min until warm throughout and sauce and cheese start to bubble
7) Broil on low for 5 min to brown cheese

serve as is or on top of pasta