deleCtabLe tReaTs

I knoW not mAny arE into MushRoom (theY'rE so deviNe I don't Get whY soMe pEoPLe don't Like Em) tHe recipi I havE herE iS deFinitELy nOt foR tHoSe whO couLdn't stOmach MusHrooMs, whY you asK?... weLL.. beCauSe the Main inGresient iSSSSSSsss musHRooM!! dum dum duUUmmmm~~~ hahahahaha I loVe sayiNg that!

But chiN up, yOu caN easiLy rePlace tHe mushroomS for tomaToes. so theRe! doN't say I'm nOt a cOnsiDeratE persOn heHEeHEhe..

it makeS a great snaCk for "SunGkai" oR even as aN Hors D`oeuvers foR Eid :D

12-14 large fresh mushrooms, stems removed saving 1 cup diced stems (1-1 1/2 pounds)

(foR non-muShrooM eatinG personS yOu cud uSe 10 medium sized tomatoes, cut the tops off the tomatoes and remover the core i.e. the seeds)

1 lb hot sausage, removed from casing

4 ounces onions, minced

3 ounces bell peppers, chopped

2 garlic cloves, minced

1/2 cup diced tomatoes

1/2 teaspoon dried Italian spices

2 fresh basil leaves, chopped

5 ounces mozarella cheese, shredded

1 tablespoon grated permesan cheese

Preheat oven to 375 degrees.
lightly grease a 10x13 oven proof dish.
stir fRy tHe saUsaGe meAt over a light fire. Cook for about 4 minutes.

remoVe any ExceSs oiL by bLotting it witH paper towels.

Add onions and peppers.
Add diced mushroom stems (or not hehe its about making it your own) and garlic.
Add tomatoes and herbs simmer for 4 minutes.
Remove from heat and add mozzarella cheese (cheeesssseee I LiKeee hehe) mixing in to melt(this binds the ingredients together).
Fill stuffing in the mushrooms with filling mounding up nice and full.
Sprinkle with grated cheese.
Bake for 30 minutes. (for tomatoeS, it won't take as long around 20 mins should do)
Remove and place on a serving platter pour juices over the mushshrooms (or tomatoes hehe)
BoN aPPetite~