This isn't your typical italian sausage sandwich. The roasted mushrooms gives this a meaty pop with each bite and the addition of basil and balsamic not only worked as an amazing sauce, but it lightened up the vegetables while adding a bit of sweetness.
|4||Cooked and sliced hot Italian sausages|
|8 oz||Mushrooms, quartered|
|4||Assorted Bell peppers cut into 1/4 inch thick slices|
|2||Minced garlic cloves|
|4 tbsp||Olive oil, divided|
|1 tsp||Dried oregano|
|6||Basil leaves, torn|
|1 tbsp||Balsamic vinegar|
Adjust oven racks to lower middle and upper middle positions, and preheat to 500°F. Add mushrooms to a hot pan and saute until cooked. Add bell peppers, onion, garlic, and oregano to a baking sheet and toss with a tablespoon of oil and a pinch of salt.
While the peppers and onions finish cooking, warm remaining two tablespoons in a large non-stick skillet over medium heat. Add sausage and brown on both sides, about 5 minutes total. Set aside.
When peppers and onion are done, carefully remove pan from the oven. Transfer mixture to a large mixing bowl and add in the cooked mushrooms, fresh basil, and balsamic vinegar. Toss well and season with a pinch of salt, if necessary. Load each with the Italian sausage and generous scoop of the pepper and onion mixture.
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