5 large portobello mushrooms, divided, stems removed and discarded
1 Tbsp. olive oil
1/2 lb. sweet Italian sausage links, removed from casings and crumbled
1 small onion, finely chopped
1 jar (7 oz.) roasted red peppers, drained and chopped
1/2 cup Wish-Bone® Italian Dressing
2 Tbsp. finely chopped fresh basil leaves or parsley, divided
2 Tbsp. Italian seasoned dry bread crumbs
2 Tbsp. grated Parmesan cheese
6 cups
arugula or baby spinach leaves
Directions
Preheat oven to 425°. Finely chop 1 mushroom cap.
Heat olive oil in 12-inch skillet and cook chopped mushroom, sausage and onion, stirring occasionally, 5 minutes or until sausage is browned. Add roasted peppers and cook 2 minutes. Stir in Wish-Bone® Italian Dressing and simmer 1 minute. Stir in 1 tablespoon basil. Arrange remaining 4 mushrooms caps on baking sheet. Evenly top with sausage mixture, then sprinkle with bread crumbs and cheese.
Bake 20 minutes or until mushrooms are tender. Sprinkle with remaining 1 tablespoon basil. Evenly divide arugula on 4 plates, then top with mushrooms. Serve, if desired, with additional Dressing.
