2 medium tomatoes 2 large portobello mushrooms 2 cloves of garlic 1 tbs balsamic vinegar 1/2 medium onion
1 medium bell pepper
2 sausages (any sausage will do) fresh basil leaves (about 4, or you can use 1 tbs dried) parmigiano reggiano cheese (parmesan works also) 2 tbs olive oil pinch of salt
Preheat the oven to 375 degrees F (190 degrees C). Place the mushrooms on a baking sheet, bottom side up with stems removed and bake for 5 minutes in the preheated oven. Take the baking sheet out of the oven and leave the mushrooms on it.
Heat up the olive oil in a non-stick pan Chop up the onion and stems into small pieces, then add it to the pan and stir until it's slightly brown.
Dice up the tomatoes, garlic cloves, sausage and pepper, and add them to the pan with the onions. Saute until the ingredients are soft. Add a pinch of salt and balsamic vinegat to the mixture and stir.
Chop the basil leaves and add to the pan. Stir.
Add the mixed ingredients form the pan into each mushroom and top with the grated parmesan cheese. Place the baking sheet into the oven and bake for 20 minutes at 375 degrees.