2 pkgs of ground Italian Sausage, hot or mild (your preference)
1/2 jar of sun-dried tomatoes, julienned in olive oil
4 cloves of garlic, minced
1 leek, chopped
1/4 cup dry sherry
1 tbsp crushed red pepper
1 tbsp fresh thyme
6 oz container marscarpone cheese
1/2 cup shredded gruyere cheese
Pre heat over to 350 degrees. Pre-chop the leeks, mince the garlic and chop the sun-dried tomatoes and thyme.
In a large saute pan, take 2 tbsp olive oil and brown the italian sausage till it is cooked thoroughly. Remove from heat and put into a bowl. In the same pan, add the leeks and saute for about 5 minutes. Add the garlic and the sun-dried tomatoes. Saute for 5 - 7 minutes on medium heat.
Deglaze the pan with the sherry. Add the thyme. Saute for about 5 more minutes. Add the sausage back into the mixture and continue to cook for about 5 more minutes giving the mixture a minute for the tastes to meld together. While the mixture is sauteing, prepare the portobellos. Remove the stems and place the caps on a baking pan. When you are ready to fill the caps, add the marscapone cheese to the mixture stir it, letting it melt into the sausage mixture.
Fill the mushroom caps with the mixture then top each mushroom cap with the gruyere cheese. Bake for 30 minutes. Serve and enjoy.