INGREDIENTS
3 giant portobello mushroom caps
topping mixture:
16oz pork or turkey sausage (I used a combo of both that I had left over)
8oz mexican velveeta (the jalapeno queso flavor works well too)
1 small onion, chopped
desired seasoning
3 T of butter
3 pinches of minced garlic
***alternate topping mixture***
16oz sage sausage
6 strips turkey bacon, chopped
medium onion, chopped
8oz shredded Imo's provel
4oz shredded Italian cheese
spinach leaves
DIRECTIONS
Preheat oven to 350F.
In skillet over med heat, cook the sausage and onion and seasoning, then drain out the juice and turn down the heat to low.
Cut up the velveeta and add it to the sausage/onion so it melts
***for alternate topping prepare the same way, just cook/crumble sausage and add the rest in with it till cheese melts***.
Place mushroom caps in a greased 9x13" or whatever size baking dish. Scoop the mixture from the skillet into each mushroom cap.
Place pieces of butter and minced garlic around the mushrooms in the baking dish.
Bake 15 min.
more photos:
