Ingredients

1.

Portabella mushrooms, raw
8 oz
2.

Olive Or Extra Virgin Olive Oil
5 tsp
3.

Salt
0.13 teaspoon
4.

Black pepper
0.13 teaspoon
5.

Raw egg
2 large
6.

Tapenade
0.5 oz
7.

Green olives
2 medium
8.

Capers
0.25 teaspoon
9.

Garlic
0.13 teaspoon
10.

Pancetta
0.25 oz
11.

Extra virgin olive oil
0.5 teaspoon
12.

Mayonnaise, store bought
2 teaspoon
13.

Dijon mustard
0.5 teaspoon
14.

Lemon juice
0.5 teaspoon
15.

Salt
0.13 teaspoon
16.

Black pepper
0.13 teaspoon
17.

Parsley, dried
0.13 teaspoon
18.

Italian sausage
3 ounce
19.

Butter, unsalted
0.5 tablespoon
20.

Garlic
0.13 teaspoon
21.

Onion powder
0.13 teaspoon
22.

Chicken broth
2 tablespoon
23.

Cream Heavy Whipping
2 fl oz

Instructions

1.
Preheat an oven to 350 degrees. Prepare a whole portobello mushroom per serving by slicing off any protruding stems and any extra mushroom cap that is covering the insides of the mushrooms. Drizzle about 1 teaspoon of olive oil over the top of each mushroom cap and rub the oil into the flesh. Flip the mushroom caps over so the insides are exposed and drizzle the remaining olive oil inside the mushrooms. Sprinkle the salt and pepper inside the mushrooms as well. Arrange the mushroom caps upside down on a seasoned sheet tray or a tray lined with parchment paper.
2.
Roast the portobello mushrooms in your oven for about 20 minutes. The mushrooms will become tender but not so tender that they lose their integrity. While the mushroom caps are in the oven, turn your attention to the deviled eggs. To make hard-boiled eggs, place the eggs in the bottom of a pot and fill the pot with water until the eggs are covered. You may wish to make more muffuletta deviled eggs than what is suggested in the recipe, depending on how many servings of this dish you like to make. At your discretion, you may add some vinegar to the water, as some believe this helps the eggs peel easier later on. Bring the pot of eggs to a rolling boil, then let the eggs boil continuously for 12 minutes. Immediately place the eggs in an ice bath and peel the shells off once they ve cooled.
3.
Make the muffuletta topping by adding already prepared tapenade to a small mixing bowl. Mince green olives, garlic, and pancetta, and add the ingredients to the bowl. Stir the extra virgin olive oil into the muffuletta topping and set this aside. Slice each peeled hard-boiled egg in half lengthwise. Scoop the cooked yolks into a new mixing bowl. Mash the egg yolks with a fork. Then, stir the mayonnaise, dijon, lemon juice, salt, pepper, and parsley into the yolks. Stir a spoonful of the muffuletta topping into the egg yolk filling as well.
4.
Scoop the deviled egg filling into a small Ziploc bag and cut the corner off the bag. Squeeze the Ziploc bag to distribute the filling into each cooked egg white. Once all the eggs are filled, spoon the remaining muffuletta filling over the deviled eggs. Set the finished deviled eggs on your serving plate, and turn your attention to the Italian sausage gravy.
5.
In a pan over high heat, cook ground Italian sausage. You can use pre-ground Italian sausage from the grocery store or remove the casing from whole links. One link of Italian sausage typically makes 2 servings. Use a spatula or wooden spoon to break the ground sausage up as it cooks in the pan. When the sausage is crumbly, browned, and slightly crispy, reduce the stove heat to low.
6.
Melt the butter into the pan of sausage. Then, add in minced garlic and onion powder. Pour the chicken broth and heavy cream into the pan and stir to combine. Place a lid over the pan and let the sausage gravy bubble over low heat until it thickens. Once the gravy has thickened, arrange the roasted mushroom caps alongside the deviled eggs on a serving plate. Spoon the sausage gravy over the mushrooms and serve hot.