6 Servings 12 min Cook
6 Mushroom, whole Mushrooms
1 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
16 Oz Italian Sausage
1 Cup cherry tomatoes Cherry Tomatoes
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 Cup leaves, whole Basil
1 Tbsp Parmesan Cheese
Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper.
Broil the portobello mushrooms 5 minutes on each side until tender
While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst.
Add cream to skillet and reduce 2 to 3 minutes more.
Remove the sausage from heat and fold in basil.
Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.