Ground Italian sausage in marinara is a no-brainer pasta sauce. But replace the pasta with portobellos and you have an adorable pre-portioned meal.
Start by browning crumbled Italian sausage in a pan (mine had broccoli rabe in it – yum). You’ll need about 1 sausage link per portobello mushroom cap. When it’s almost done cooking, pour in pasta sauce and let it simmer. I used arrabiata sauce because I like things spicy heyooo. Make sure it’s more sausage than sauce. You don’t want it spilling all over the place when you put it in the portobellos. The sauce is more a flavor enhancer and binding agent. For 5 sausage links, I used 1/3-1/2 of a jar – all the meat was covered, but only enough so that when you lift the sausage out to assemble, there’s no sauce left in the pan.
While the sausage and sauce are simmering, spread a thin layer of ricotta on the bottom of each portobello cap. About 1 heaping tablespoon per mushroom. Once the sausage sauce is ready, spoon it into cleaned portobellos. Top with shredded mozzarella and grated parmesan. Bake in a 400 degree oven for 20 minutes. When they’re done, top with fresh basil.
It’s lasagna without the noodles, and it’s delicious.