Savory Stuffed Portobello Mushrooms

Preheat oven to 400ºF.

Gently scrape gills from all three mushroom caps and remove stems.

Drizzle a little olive oil in a large pan over medium heat. Mince garlic and add to pan. Dice onion, green pepper and one of the mushroom caps; add to pan.

Squeeze the meat out of the sausage casings and break it up in the pan as it is cooking.

When everything is almost done cooking, add the chicken broth and bring to a simmer.

In a bowl, crumble the feta cheese and add the breadcrumbs. Mix the contents of the pan with the cheese and breadcrumbs, folding in the parmesan as the stuffing starts to come together. Press into the remaining two portobello caps.

Spray a glass casserole dish with nonstick spray or brush with olive oil. Place the mushroom caps in the dish and sprinkle with the mozzarella.

Bake for 20 minutes or until the mushrooms are cooked. They will soften up and their color will deepen.