This is a tasty dish my husband taught me! Well, he was making something similar for himself before we got married. His version was the basics, large Portobello mushrooms stuffed with mild Italian sausage then topped with mozzarella cheese. All baked together in yummy harmony. Really I just stepped it up with the addition of some mushroom marinara. Try this either way depending on how much time you have or how much energy you would like to put into dinner. Trust me it will be delicious!
For the mushrooms
1 lb Mild Italian sausage
4 large portabello mushrooms
3/4 cup finely shredded mozzarella
For the sauce
1/4 chopped yellow onion
one bay leaf
2 cloves minced garlic
1 small can of tomato paste
1 14 oz can Italian style diced tomatoes*
1 1/ 2 teaspoon dried basil
1 1/ 2 teaspoon dried oregano
salt and pepper
Mushroom or truffle oil (optional)
*If you don't use the Italian style diced tomatoes boost the quantity of the basil and oregano by one teaspoon each and add one more clove of garlic.