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