8-10 large portobello mushroom caps (enough to fit a jelly roll pan)

12 oz (or so) veggie slaw

1 lb turkey sausage

1/2 cup gluten free panko crumbs

1/2 cup shredded Parmesano Reggiano cheese

1 T butter

olive oil

1/4 tsp 3 pepper powder (even mix of cayenne, white, and fine ground black peppers)

1/2 tsp truffle salt, or more to taste

2 tsp Italian seasoning

salt & pepper

Preheat oven to 400F.

Brush any dirt off the mushroom caps and stems, remove the stems and reserve, remove the dark gills on the undersides and discard (scrape them off gently with the side of a tablespoon).  Oil a jelly roll pan lightly, brush tops with olive oil and sprinkle with salt and pepper.  Turn all caps gill-side up, and either brush or spray olive oil lightly, then sprinkle again with salt and pepper.  Bake in oven for 10 minutes, then check for doneness.  If the mushroom caps are thin, they may be done at this point.  Otherwise, turn them all over to cap-side up, and bake for another 10 minutes.  Set aside.

Chop the mushroom stems into ~.25 dice.  Melt 1 T butter and 1 T olive oil over medium heat in a very large pan.  Saute the mushroom bits until tender, drain, and set aside in a large bowl.  Add a bit more olive oil and the veggie slaw.  Stir it to coat, add half of the 3 pepper powder, half of the truffle salt, and half of the Italian seasoning (or to taste), then cover the pan and let the veggies steam, stirring occasionally.  When the veggie slaw is tender crisp, set it aside with the mushroom bits, stirring to mix.  If needed, add yet more olive oil to the pan, and the turkey sausage.  Break up the sausage with your cooking spoon as you cook it, dividing it into small bite-sized bits.  Season with the remaining half of the 3 pepper powder, truffle salt, and Italian seasoning.  When the sausage is done (no longer pink), remove it to the veggie bowl with a slotted spoon and mix it all together.  There should be a lot of liquid left in the pan.  Reduce this until thick, and put it back in the veggie & sausage bowl and mix.  

Now add the panko crumbs and most of the parmesan cheese to the veggie sausage mix.  Scoop with a large spoon or ice cream scoop and fill or top your mushroom caps.  You may have extra topping at the end, which can be served along with the caps after baking (or just eaten with a spoon ;-)  OK, I actually had a lot left over, added a couple of beaten eggs, and poured it into a loaf pan to make a sausage loaf, baked at 350F for 30 min. after the caps were finished)  Sprinkle extra parm reg on top of the filled caps if desired, and bake them for another 10 or 15 minutes until set and the cheese is slightly browned.  Serve immediately.