No food reminds me of the 80s more than stuffed mushrooms.  I loved them, so my mom made them a lot.  I don’t remember what she put in them except bread crumbs, mushrooms, and cheese, but they were so good.  This is an updated recipe (for this century), and it’s slightly healthier than most recipes for stuffed mushrooms because there is no cream cheese, there are some vegetables, and just a little sausage and cheese per serving (there are 2 servings in one mushroom cap).

Glorious Stuffed Mushrooms (how can you not like a recipe that claims to be glorious?)
Adapted from The Tasty Kitchen Blog

2 whole Portobello mushroom caps
1 small package of crimini mushrooms or white button mushrooms (for extra stuffing)
olive oil
1/4 pound bulk Italian sausage or ground breakfast sausage (I used breakfast sausage)
1 teaspoon crushed red pepper flakes
1/2 a medium sized onion
1/4 red bell pepper
1 stalk celery
2 cloves garlic
1 tablespoon fresh rosemary
1/2 cup red wine (substitute chicken stock if you don’t do wine)
1/2 cup Monterey jack cheese, shredded
2 slices whole wheat sandwich bread, toasted and cubed
1 whole Egg, lightly beaten

Preheat oven to 350F.
Wipe the portobellos clean with a paper towel and scrape out the gills with a spoon. Drizzle enough olive oil in the bottom of a glass baking dish to coat. Place portobello caps in the baking dish, top down, drizzle with oil, and set aside.

Brown sausage in a large skillet with the crushed red pepper over medium high heat.
While the sausage is browning, remove stems from small mushrooms and chop them.  Dice the onion and bell pepper, chop the celery, and mince the garlic.

Remove the rosemary leaves from the stems and finely chop. Add the veggies and garlic and rosemary to the skillet and saute with the sausage until crisp-tender, about 5-7 minutes.

Add the wine to deglaze the pan and allow to cook for another 5 minutes or so.

Stir in the shredded cheese (reserve a little for the top) and bread cubes. The bread cubes should soak up whatever wine remains in the pan.

Taste it at this point, and add salt and freshly ground black pepper to taste. Stir in the beaten egg. The stuffing mixture should seem a little wet.

Mound stuffing mixture into portobello caps. It’s ok to pack it down a little bit to make sure that it stays in place.  There will be extra stuffing, so stuff the small mushrooms as leftover or for the kids.
Sprinkle with a little extra shredded cheese. Bake at 450F for 25-30 minutes, or until the portobello is tender and the stuffing is golden brown.