Preheat oven to 400 degrees and clean and salt the mushroom caps. Pat dry.
In a skillet, brown your sausage and set aside. Saute onions and then add peppers, tomatoes, beans, garlic, crushed red pepper, S&P, and whatever other vegetables and spices you desire. Add a splash of balsamic and saute for a few minutes. Return sausage to skillet.
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Meanwhile, baste mushroom caps with balsamic vinegar (cut out and remove stems to form a mushroom bowl if they haven't already been removed.) Place mushrooms on a pan (I put them on a cooling rack placed inside a pan so the mushrooms wont be sitting in their own drippings.) Fill the caps with the sausage, pepper, and onion mixture so that they are almost overflowing. Place in oven and bake for about 15 minutes.
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