Portobello stuffed with sausage, spinach, and mozzarella

For the original recipe, some of the preliminaries were done on the grill. I wanted to simplify the process by doing the sausage-spinach-mozza mixture on the stovetop.

  • 1 lb Italian sausage, mild
  • 1 small onion, diced
  • 1 Tbsp olive oil
  • ———
  • 1/2 c dry red wine

Saute the sausage and onion in the olive oil over medium heat until browned.

When the sausage and onion are browned, add the wine and continue cooking until the wine is completely reduced.

  • 1 box frozen chopped spinach, thawed and pressed dry
  • 1/4 c water
  • Salt and pepper to taste

Stir in the spinach and water. Cook for a minute or two, until the spinach is warm

  • 2 Tbsp fresh basil, finely chopped
  • 2 Tbsp fresh parsley, finely chopped
  • 12 oz fresh mozzarella, shredded

Stir in herbs and cheese. Remove from heat and let cool.

  • 6 large portobello mushroom caps, stemmed
  • 4 Tbsp olive oil
  • ———
  • 2 Roma tomatoes, thinly sliced
  • Salt, pepper
  • 2 oz shredded mozarella
  • 2 Tbsp basil and parsley

Pre-heat grill to high heat.

Remove the stems from the mushrooms and scrape out the gills. Brush both sides liberally with olive oil.

Grill caps, gill-side down, about 4 minutes.

Remove caps from grill and flip. Fill each cap with the sausage mixture. Top each with a few slices of tomato; salt and pepper lightly.

Sprinkle each mushroom with a little mozarella.

Return to the grill, top-side down, and closer the cover. Grill about 5 minutes until the cheese has melted and the tomatoes are soft.

Remove from grill and sprinkle with remaining parsley and basil.

Servings: 6

Credits: adapted from Bobby Flay, FoodNetwork.com