(The super-sized ones available at Aldi)
- 2 large portobello mushrooms
- 8 oz. ground sausage (pork or turkey)
- ¼ cup chopped onion
- 2 minced garlic cloves
- 6 oz. cream cheese
- 1 egg white
- 1 TBS chopped fresh sage
- 1 TBS chopped parsley
- ¼ cup Italian breadcrumbs
- 3 TBS grated Parmesan
Preheat oven to 375. Blend cream cheese, breadcrumbs, herbs, and egg white in a large bowl. Stir in sausage mixture. Scoop filling onto portobello caps and top with Parmesan. Bake for 20 minutes or until mixture is heated through and tops are browning. Let cool for 5 minutes and serve.
