Portabello Mushroom Lasagna

How to Prepare:

Preheat oven to 350degrees.
Remove sausage meat from casings.
Brown sausage and ground beef
with onions, adding garlic salt and pepper to taste.
Wash mushrooms and scrape out the black gills.
Beat egg into ricotta cheese.
Spread a small amount of spaghetti sauce
in a large baking dish or
shallow roasting pan to
prevent sticking.
Generously pack each
mushroom cap with ricotta
mixture and place in the
baking dish or roasting pan
ricotta side up. Top each cup with a handful of the grated mozzarella.
Then top each cap with a with a generous amount of the meat/onion mixture.
Top each cap with another handful of mozarella.
Pour spaghetti sauce over the each cap and around the bottom of the pan.
Top with the remaining mozarella cheese.
Bake at 350 for 30-35 degrees.
Allow to cool for about 10 to 15 minutes.
Peppered Steak with Mushroom