Ingredients
Portobello mushroom caps
Hot sausage or Chorizo or Andouille
Basil leaves
Marinara sauce
Chopped garlic
Olive oil
Fontina
Mozzarella
Provolone
Preparation
Crumble sausage and fry. Drain. Mix in whole basil leaves and chopped garlic. Brush portobello cap with olive oil. Pile sausage on mushroom, top with marinara sauce and cheeses. Broil until cheese melts and cap is warm–3-4 minutes.
