(Warning - I'm part Italian and don't follow instructions well, so my measurements are approximate and in the form of "dash", "pinch", "handful" etc...you get the point...use your imagination. Cooking is all about improvisation, right??)
6 Portabella Mushroom caps (wipe clean with wet paper towel)
1 Pyrex dish, drizzle olive oil
Place 6 Portabella caps (remove the stem/stub thingy) inside the Pyrex dish
Prep your stuffing in a separate bowl:
1.5 cups raw ground beef (80%/20% - we like our FAT!)
3 hot Italian sausage links squeezed out of casings
1 egg
a good handful of parsley (fresh parsley is best!)
a dash of cumin
a dash of sea salt
a dash of thyme
a dash of ground mustard
1 diced up shallot
1-2 cloves diced garlic
1/4 diced up eggplant
Feel free to add spinach or kale to the stuffing for a little extra suttin'-suttin'
Mix the stuffing with your hands till binded, then scoop individual patties for each mushroom.
Bake for 30-35 minutes at 375 degrees
Manja! Enjoy!
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