Gently wipe mushrooms to clean with a damp paper towel. Don't rinse them tho. They'll absorb every bit of fluid you put on them.
Preheat oven to 400°.
Pull stems and fine chop them.
Gently clean out the fine black inner fibers with a spoon.
Rub a small amount of olive oil oil on the tops of your mushrooms.
Chop all of your vegetables and add to a pan with a few tablespoons oil. Add your seasonings, rice, sausage and mushrooms as well. Add chicken broth as needed. Cover and fry until vegetables are translucent.
Transfer mixture to bowl and add all bread crumbs and cheeses, except for parmesan. Mix well while mixture is piping hot.
Pack sausage rice mixture into all 4 mushrooms tightly.
Add parmesan cheese to the tops and coat with bread crumbs. Spray tops with Pam to crisp up your crumbs.
Make your pork gravy. Powdered or jarred. McCormick is a great powdered brand and a real timer saver. It usually requires 1 cup water per packet. But, I add only 3/4 cup for a thicker gravy on this specific dish.
Whisk gravy constantly until bubbling and thickened.
Bake at 400° for 20 minutes. Or, until tops are crispy and golden brown.
Lightly drizzle thick pork gravy over your crusty Portobello tops. Garnish with fresh parsley. Serve hot. Enjoy!
