3 portobello mushrooms

2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

1 pound Italian sausage, out of casing

1 teaspoon minced garlic

1/4 cup plain breadcrumbs

1/2 cup grated Parmesan cheese

2 Tablespoons minced parsley

1/2 teaspoon red pepper flakes

1/2 teaspoon granulated garlic

1 teaspoon kosher salt

1 egg lightly beaten

1 cup shredded mozzarella cheese


  1. Preheat oven to 400 degrees.
  2. Drizzle 1 Tablespoon of Pompeian Smooth Extra Virgin Olive Oil over each portobello mushroom.
  3. In a skillet over medium-high heat, cook the sausage until browned, about 4 minutes. Add in the garlic and cook for another 2 minutes until fragrant.
  4. Transfer sausage mixture to a food processor. Add in the breadcrumbs, Parmesan, parsley red pepper flakes, granulated garlic and kosher salt. Pulse for a few times until mixture comes together.
  5. Transfer the mixture to a bowl and add in the egg. Stir until well combined.
  6. Divide the filling among the mushrooms and top each mushroom with shredded mozzarella. Bake until golden brown, about 15 to 18 minutes.