Stuffed Portabella Mushrooms

I found a recipe in a magazine that looked good. It was breadcrumbs toasted with garlic and other seasoning served over noodles. Now that I'm trying to stay away from gluten, I decided to use the breadcrumb (with gluten free bread) part of the recipe stuffed inside of portabella mushrooms. Here is what I made. It was good. D even ate it and went back for seconds!

1 cup (2 slices) gluten free breadcrumbs

1 TBSP finely chopped garlic or garlic in the tube

2 TBSP parsley

2 TBSP Parmesan cheese

1 TBSP butter

Salt and Pepper

1 cup ground breakfast turkey sausage (browned)

3 Portabello mushroom tops

Shredded Cheese

I chopped the breadcrumbs, garlic, parsley, butter and Parmesan cheese in my mini food processor. I cleaned up the portabello mushrooms a bit and filled them with the breadcrumb mixture. I topped it with a little shredded cheese (or sprinkle cheese as N calls it). Then I baked them for 20 minutes in a 375 degree oven.

The only thing I would change about the recipe is the cheese I used because my shredded cheese wasn't a great melting cheese.