Serves: 6

Preparation Time: 0:15

Per Serving: 219.3 Calories; 19.5g Fat (79.2% calories from fat); 8.1g Protein; 3.4g Carbohydrate; 37mg Cholesterol; 448mg Sodium

This is a “Knife and Fork” appetizer. Serve at the table on a small bed of lettuce if you wish.

Ingredients:

• 6 large portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 1/2 pound Italian sausage, casings removed
• 1/2 cup prepared marinara sauce
• 1/2 cup mozzarella cheese, grated

Steps:

• Preheat barbecue on MEDIUM.
• Wipe the outside of the mushrooms with a damp cloth. Using a teaspoon, scrape out some of the black “gills” on the underside of the mushrooms. Brush the mushrooms lightly on both sides with olive oil.
• Crumble sausage in a small skillet and cook over medium heat (on your side burner if you have one) until it is lightly browned. Drain off any excess fat.
• Place the mushrooms, gill side down on the cooking grids. Grill for 2-3 minutes until some of the juices are released. Turn and sprinkle with sausage, marinara sauce and mozzarella cheese. Continue grilling for 2-3 minutes until the cheese is melted and the mushroom is tender.