3-portobella mushroom caps
block mozz, cheese
mexican ''crumbling'' cheese
mild/hot gradinera-[either one]
1/4 sliced red onion
1/2 lb venison sausage
*Start a medium pan with small amt.olive oil,brown sausage over low heat.
While sausage is cooking,wash shroom caps,remove stems and gills with a spoon,chop finely and add to sausage.
Add chopped onion,liquid smoke,to sausage and crumble some mexican cheese[oprox. 1 cup] brown it.
Take mushrooms [with bottoms facing up] on a cookie sheet wiped with small amount oil.
Add sausage to a mixing bowl :gardinera,and enough bread crumbs to hold mixture together,add italian seasoning and mix together well.
place 1/8 inch thick slice of mozz. into cap.than meat mixture...fill generousely....add another slice mozz, on top of meat..drizzle w/olive oil and more italian seasoning.
Oven should be pre-heated to 350- bottom rack for 30-35 minutes..take out and devour-