1 lb Sweet Italian Venison Sausage (side note, we have experimented with literally a zillion different seasonings and have finally found the best. I wish I were paid to tell you this but I'm just being a good neighbor and saving you the time. Iron Skillet Seasonings makes every variety of seasoning you can think of, and we use them all. Sweet and Hot Italian, Regular Breakfast and Maple Breakfast. We do all our own grinding of course which I highly recommend, I use a different ratio than is on the package so feel free to comment if you'd like that info. But irregardless, BUY IRON SKILLET!)
6-8 Big Portobello Caps (depends on the size, the bigger they are the less you need; if they don't have stems grab a couple extra)
1 Sweet Bell Pepper (red, yellow, orange) chopped very fine
1 Yellow Onion chopped very fine
5 minced garlic Cloves (or 3 tsp jarred minced Garlic)
Spices:
1 tsp Oregano
1 tsp Fennel
1/2 tsp Red Pepper Flakes
1 Tbl Parsley Flakes
1 Tbl Basil
Salt and Pepper
Everything else:
2 eggs (mixed up)
1/2 cup shaker Parmesan
Wash all the dirt off your mushrooms. Cut out the stems and scoop out the gills. (If they have stems finely chop them up, if not finely chop your extra mushrooms.) Leave in sink/set aside.
Start browning your sausage in a skillet, adding the Oregano, Fennel, and Red Pepper while it cooks. When it's almost brown, add your Bell Pepper, and stir for a couple minutes. Then add the onion and your chopped up mushroom stems/pieces. Cook and stir for about 5 minutes. Add the garlic and stir for another minute. Sprinkle in a bit of salt and pepper as desired, then shut off the stove and put the mix in a bowl to cool a bit. Turn your oven on to 400 degrees. Lay your mushrooms on a skillet with the top facing up, and brush olive oil over the tops of them, then flip them all over. If your sausage mixture is still crazy hot, wait a few minutes, then add the Parsley, Basil, Eggs, and Cheese and mix it all up. Divide it amongst your mushrooms, making sure to pack it in good. Bake for about 15 minutes or until the mushrooms are nice and tender and the stuffing is starting to brown.