Sausage-Stuffed Portobellos with Spinach

Portobellos

Since it warmed up this weekend, I decided to do some grilling. It’s silly that I only wait till it’s warm because I have gas grill and it’s on a screened-in porch, so it’s not like I have to spend time coaxing a charcoal fire, while being exposed to the elements.

Even though it was a Saturday, I turned to Cuisine at Home’s Weeknight Grilling – Dinners from grill to table in 30 minutes. This worked out perfect because by the time I finished all the chores and errands I had to do on Saturday, there wasn’t much time for dinner! As a side note, are you one of those people who has relaxing weekends? How do you do it? Between doing the laundry, grocery shopping, housecleaning, picking up cat hairballs, granola making, bill paying, and plant watering, there is not much time for relaxing.

Action Grilling Shot

So, anyway, back to my easy weeknight grilling on a weekend. It was fantastic! Really and truly fantastic. One of those recipes, where as you are eating it, you are planning when to make it again. You know the kind. As the mushrooms grill, they release their liquid and it really makes the filling even more flavorful. The only thing I would do differently is to just dot the cheese on the top before putting on the tomatoes. When I put it in the pan with the filling, it almost immediately started getting stringy and clumping. So, I spent some time separating it and trying to make sure each scoop had equal portions of cheese. We are all about equal portions of cheese in this house.

Sausage-Stuffed Portobellos with Spinach
Serves 4

topping
1 cup fresh bread crumbs
1/2 cup Parmesan, shredded
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt

stuffing
1 lb bulk Italian sausage (I only used 2 links)
1 cup onion, diced (I used one onion)
1 cup yellow bell pepper, diced (I used one pepper)
1 tablespoon garlic minced
1/4 cup dry sherry
1 bag fresh spinach (10 oz)
1 1/2 cup fresh mozzarella, cubed

Salt and pepper
4 portobello mushrooms (cleaned, stemmed, gills removed, and seasoned with salt and pepper)
3 roma tomatoes, thinly sliced (I used 2, but mine were big)

Preheat grill to medium-high.

Combine the ingredients for the topping and set aside.

Saute the sausage in 1 tablespoon of oil in a large saute pan over medium high heat. Cook until the sausage is almost cooked through, about 5 minutes. Add the onion, bell pepper, and garlic and saute for another 5 minutes.

Deglaze with the sherry and simmer until it is almost evaporated. Add the spinach and mozzarella (see my note above), and cook for 1 minute. Season with salt and pepper.

Spoon about 1/2 cup of the stuffing mixture into each mushroom. Gently press down on it to flatten it slightly and top with the sliced tomatoes. Sprinkle the breadcrumbs on top. Grill until the cheese begins to melt and the mushrooms are cooked through, about 5 minutes.

Sharing is fun!Share on FacebookShare on Google+Pin on PinterestTweet about this on TwitterEmail this to someone

Comments

  1. says

    I have only recently gotten over my fear of mushrooms. I’ve been able to eat small ones, and haven’t worked my way up to portobello’s yet…but you’re making them look so appealing that I think I just need to get over my irrationality.

  2. says

    OH YUM! Not only did it sound yummy, it looked absolutely and totally fantastic! I am going to make this on Saturday! My in-laws are coming over and this would be perfect! Gosh, when are they going to come up with smellavision? I would have loved smelling the aroma from this dish! ;)

  3. says

    Yowza…looks fabulous! And, we’re in the same boat with you about weekends…the only way we have an errand-free weekend is if we just forgo the errands and take off to do what we want. Of course we pay later in the week when we’re out of toilet paper or cat litter, and there’s no milk in the fridge, and the suit I need for work is still at the cleaners!

  4. Pam says

    Terri – I’m sorry it’s a busy week at school, my busy week was last week.

    Joanne – portobellos almost taste like meat to me.

    Katherine – it really is wonderful.

    Shabby – it almost tastes like a pizza without the crust.

    Joan – let me know if you make it!

    Love – good, I’m glad I’m not the only who can’t find time to relax.

    Natashya – musn’t forget to water the plants!

    Grace – thank you, but your stuff is never blah!

    Jeanette – I hope you try it!

  5. says

    Pam! I made it! I blogged about it! I gave you credit for where I got it from and the book you got it from! AND I hope you don’t mind but I am sending people to your blog if they want the recipe. I know, I know, I’m a slug. I didn’t want to have to type the recipe in! I’m a lazy slug. But golly Pam, it was absolutely as wonderful as you made it sound. And as you can see, I didn’t wait until Saturday. And we all LOVED it! Thank you so much for sharing!

  6. says

    Mmmm…Every time I eat portobellos, I think “I should find more recipes that include portobellos”. I starred this one based on the picture alone – but the recipe backs it up for sure.