Ingredients for 8 servings:
1. 8 large portabella mushrooms (stems removed)
2. olive oil
4. 2 lbs Italian sausages (casings removed)
5. 3 green onions (very finely chopped) or 3 minced yellow onions
6. 2 -4 teaspoons chopped fresh parsley
7. 1 pinch dried basil or 2 teaspoons fresh basil, chopped
8. 1 dash Tabasco sauce or 1 dash louisiana hot sauce
9. 1 tablespoon minced fresh garlic, to taste or 1/2 teaspoon garlic powder
10. 2 cups garlic-flavored croutons (ground fine, measure 2 cups after grinding)
11. 1/2 cup milk
12. 1/2 cup grated parmesan cheese
13. 2 eggs, lightly beaten
14. black pepper
15. grated mozzarella cheese (use any amount desired)
1. Lightly brush olive oil on both sides of the potobello mushroom caps then sprinkle the inside lightly with salt (this is optional but I most always do!).
2. In a skillet brown the sausage meat with green onions crumbling into very small pieces until browned; drain any fat then cool.
3. In a medium bowl beat eggs with milk, fresh parsley, basil, fresh garlic, cayenne pepper or hot sauce until well combined.
4. Add in the Parmesan cheese and the ground croutons starting with about 1-1/2 cups ground croutons, you might have to add in more later; mix with a wooden spoon until combined.
5. Add in the cooked sausage/onion mixture; mix well (the mixture should be wet but still firm enough to hold together if the mixture is too soft add in a small amount more of the croutons at a time just until the mixture binds together).
6. Season mixture with black pepper to taste.
7. Spoon the sausage mixture evenly between the portobella mushroom tops.
8. Place on a lightly greased baking sheet.
9. Bake in a 350 degree oven for about 15-20 minutes.
10. Sprinkle the tops with grated mozzeralla cheese.