1 pound ground sirloin
4 Italian sausage links -- (4 to 5) mild or hot
1 medium onion
garlic salt to taste
pepper to taste
6 large Portabello mushrooms
1 large container ricotta cheese
1 egg
Lots of grated mozarella cheese
Canned spaghetti sauce (or make your own)
Preheat oven to 350°F. Remove sausage meat from casings. Brown sausage and ground beef with onions, adding garlic salt and pepper to taste. Wash mushrooms and scrape out the black gills. Beat egg into ricotta cheese. Spread a small amount of spaghetti sauce in a large baking dish or shallow roasting pan to prevent sticking. Generously pack each mushroom cap with ricotta mixture and place in the baking dish or roasting pan ricotta side up. Top each cap with a handful of the grated mozarella. Then top each cap with a with a generous amount of the meat/onion mixture. Top each cap with another handful of mozarella. Pour spaghetti sauce over the each cap and around the bottom of the pan. Top with the remaining mozarella cheese. Bake at 350°F for 30-35 degrees. Allow to cool for about 10 to 15 minutes.