When Food Meets Design…

Any plate with a flower design in the middle will work; have fun creating.

6 medium size portabella mushrooms

1 1/4 cups fresh ground pork sausage

1 1/4 cup ricotta cheese

6 cloves roasted garlic

1 medium sweet red bell pepper sliced thin and cut in half

1 tablespoon roasted chili pepper seeds

3 tablespoon red onion (minced)

1/2 teaspoon cracked black pepper

1/2 teaspoon sea salt

1/2 cup fresh grated Parmesan cheese

2-3 tablespoons fresh chopped parsley

Plus additional for garnish

Pre-heat oven to 350 degrees

Peel the outer skins from 1 head of garlic; remove the end and place on an oven proof pan or stone.

Drizzle with 1-2 tablespoons extra virgin olive oil and bake for 40-45 minutes still the garlic is soft and fragrant. Remove from oven and let cool

Wash and remove the seeds from the pepper and slice into thin strips; set aside

In a medium size skillet over medium to medium high heat drizzle 2-3 tablespoons extra virgin olive oil; add the pork sausage; chop into small pieces as your brown the meat; 10-12 minutes

Reduce heat to low; stir in the ricotta, onions, pepper seeds, salt and pepper. Gently squeeze out some of the roasted garlic cloves into a small mixing bowl; smash with a fork and add to the meat mixture.

Remove stems from the mushrooms and a few of the gills to create a pocket. Stuff each mushroom with some of the meat mixture and lay several slices of the red pepper on top.

Bake on a cooking stone or heavy cookie sheet for 10-15 minutes or till soft; remove from oven and top with grated cheese and chopped parsley.

Plate and add additional sprigs of parsley or rosemary if desired; great right off the baking stone too!

Serves 2-3

Double if serving more