4 large portobello mushrooms (stems and dark gills removed)
Preheat oven to 350°
In heavy large skillet heat the oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, basil and rosemary and sauté for 1 minute. Add the sausage and sauté for 2 minutes.
Transfer the mixture to a mixing bowl and add the breadcrumbs, cheese, and mayonnaise. Stir until fully combined and season filling to taste with salt and pepper. Place the mushrooms stem side up on a baking sheet. Divide the filling among the mushrooms, pressing to compact the mixture, but leaving a nice mound. Bake until the mushrooms are tender and filling begins to brown, about 35 minutes
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