Sausage-stuffed Portobellos with Spinach
2018-11-07 15:06:33
Serves 4
Wow! Instead of putting mushrooms on your pizza, put the pizza on your mushroom! This is one fantastic, melt-in-your-mouth delight. Serves well as a main course.
Ingredients
- 4 Portobello Mushrooms (4” diameter)
- 2 Roma tomatoes, thinly sliced
- ½ cup shredded Parmesan
- Olive oil (for drizzling)
- 1 lb. Italian sausage
- 1 cup onion, diced
- 1 cup yellow bell pepper, diced
- 1 Tablespoon garlic, minced
- ¼ cup dry sherry
- 1 bag fresh spinach (10 oz.)
- 1 ½ cups fresh mozzarella cheese, cubed
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Instructions
- Prepare mushrooms for stuffing by twisting off the stem or trimming off with a knife.
- Scrape out the dark gills with a spoon and rub the top of the mushroom caps with a moist paper towel to remove any dirt.
- Place caps upside down on a coated sheet pan and sprinkle a little kosher salt, black pepper and Italian seasoning on the inside of the cap.
- Place cubed mozzarella in each cap.
- Sauté sausage in a large pan over medium-high heat. Cook until sausage is nearly cooked through (about 5 minutes) then add onion, bell pepper and garlic. Sauté another 5 minutes.
- Scoop out about ½ cup filling for each cap, covering the cheese completely. Set remaining sausage mix aside.
- De-glaze the pan with sherry and simmer until nearly evaporated then add spinach and cook down for a few minutes.
- Cover each stuffed mushroom cap with the cooked spinach.
- Top each with sliced tomatoes and coat with Parmesan cheese.
- Drizzle olive oil over the top of each and lightly sprinkle with salt and pepper.
- Grill on medium-high grill (or place under broiler) until cheese melts and mushrooms are cooked through (about 5 minutes).
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