Courtesy of Chef Mark Cleveland
- 2 Portobello Mushrooms, stems removed
- 4 Ounces Favorite Sausage Blend (Best with a combo of sausage meat & slices for visual appeal)
- 1 Cup Cheese Sauce (Sundried Tomato Cream Sauce)
Use a scoop to load the sausage blend into the Portobello caps. Press the mix into the mushrooms in a nice rounded shape. If using standard bags put the sauce into the bottom of the bags & top w/ the stuffed mushrooms. For dual bags load sauce into one side & stuffed mushroom caps into the other. Seal the bags.