Made these stuffed portobello mushrooms to go along with my Salade de Chèvre Chaud. It was really simple to make and a great entree. It’s also good with sweet or spicy Italian Sausage.
6 large portobello mushrooms, stems chopped & reserved
2 Tbsp vegetable oil
1/2 lb mild Italian sausage, casing removed
2 cloves garlic, minced
1/2 cup chopped onion
1/2 (9oz) box of frozen spinach, defrosted, squeezed dry
1/4 cup Italian dry breadcrumbs
1/4 cup grated Parmesan cheese & extra for topping
salt & pepper
1. Preheat oven to 350ºF. Lightly oil a rimmed baking sheet. Place portabello caps, gill sides down on sheet and bake for 15-20 minutes, until tender. Transfer to a plate to cool.
2. Sauté the sausage with 1 Tbsp of oil on medium high heat, brown for 5-6 minutes. Add garlic, mushroom stems, onions and sauté for 3-5 minutes. Place mixture in a bowl and mix in spinach, breadcrumbs, and parmesan cheese. Salt & pepper to taste.
3. Place mushroom caps on a rimmed baking sheet. Divide mixture among the mushroom caps. Sprinkle with additional parmesan. Bake for 5-6 minutes. Serve immediately.