I have been eagerly watching my weather and counting down the days when I can finally use my oven again (no AC) and I've been eagerly marking recipes I want to try and/or make again.  One recipe that I keep thinking about is 

Crispy sausage-stuffed mushrooms with broccolini and cherry tomatoes from Dinner in One: Exceptional & Easy One-Pan Meals (page 42) by Melissa Clark

My whole family loved this dish except for the fact that the mushroom caps in the center were not cooked all the way through.  This is the first dish I've ever made with portobello mushroom caps so I'm not very familiar with how to cook/prepare them.  Does anyone have any suggestions on how I could get the center of the caps cooked all the way through?  Should I try precooking them?  If so, what would be the best way to do that?  Any thoughts or suggestions would be greatly appreciated!  Thank you!!

My only experience with stuffed portobellos was making Shake and Shak shroom burgers which was stuffed,covered with panko and finally fried.   But, I do know that mushrooms are cooked through when there is no resistence if you put knife through.  Even when cooked through they may be still be  releasing water a little. Otherwise, if you want them more cooked, I would microwave quickly to finish off. That should do it.