The DnA Foodcast returns, delving deeper into the dark magic of appetizers that could stand as a whole meal. Bryan F.’s stuffed mushrooms are filling and you can easily cut the recommended ingredients by half to feed one or as a side for two. This recipe allows for a lot of evolutionary choices, have fun with it. The basics:

• 10 ounces of pork sausage crumbled. (Dave cut breakfast links. Alexander used some Chinese sausage, cutting off the casing and cooking in pan.)
• 2 cups shredded Italian cheese blend, divided. (Don’t panic if you don’t find this at the store. Mexican is cool too. Italian blends usually include Mozzarella, Provolone, Asiago, Romano.)
• 1/2 cup ricotta cheese. (This is what binds everything together, so it’s the important part.)
• 2 green onions, thinly sliced. (Again, if you’re cutting everything by half, only use one. Dave still used two and it was a bit much for him.)
• 3 tablespoons finely chopped sun-dried tomatoes, rehydrated. (Alexander can’t stand these so he skipped.)
• 12 medium portobello mushroom caps. (You may only find the HUGE portobellos at your grocer. It’s totally cool to use whatever mushrooms you find that look like they could take a spoonful of stuffing. You may also find specially branded “stuffing” mushrooms that are larger than normal.)
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar (optional)