Stuffed Mushrooms

A tasty out of the ordinary lunch!

Ingredients

2 Portobello Mushrooms

1lb Chicken Sausage

1T oil

1/4 Onion

1/4-1/2c Chopped mushrooms

1t Basil

1t thyme

1t rosemary

1t sage

2t garlic

2T white wine

1T creme fraiche (or sour cream or cream)

Salt and Pepper

Directions

1. Place mushroom caps in the oven at 350 for 15-20 minutes until cooked through. While those are cooking, start browning the chicken sausage in a pan on the stove. Once the mushroom caps are done, clear out the water from the cooked caps.

2. Set sausage aside, add onion and mushrooms to pan and cook a few minutes. Add garlic and stir. Now add spices and stir again. Place chicken back in pan and warm. Add white wine to pan and simmer for 5 minutes.

3. Add mixture to a bowl and add creme fraiche. Add to mushroom caps and put back in the oven for 5 minutes.

*Makes two