Directions

Brush each of the mushroom caps with olive oil and sprinkle with salt and pepper. On a grill or grill pan preheated to medium-high heat, grill the mushroom caps, "cup" side down, for about 10 minutes, until they begin to soften. You can also bake them on a rimmed baking sheet in a preheated 350� F oven for about 10 minutes.

1. While the mushrooms are grilling, prepare the stuffing. Heat a medium skillet over medium heat. Add the onions to the pan and cook for 4-5 minutes, until golden brown on the edges and translucent, then add the garlic and cook for an additional 1 minute. Next, add the sausage meat and wine into the pan, breaking the meat up into small bits, and cook for 8 minutes or until the sausage is browned and cooked through.
2. Fill each mushroom base with 1-2 tablespoons of the pizza sauce, then evenly distribute the cooked sausage between the four mushrooms. Top with the shredded cheese.
3. Place an oven rack in the top position and preheat the oven to a medium broil setting. Place the filled mushrooms on a baking sheet and boil for a few minutes until the cheese has melted and starts to brown.
4. Finish with a drizzle of extra virgin olive oil and a sprinkling of ITALIAN blend."