Grilled Portobellos Stuffed with Sausage, Spinach and Mozz

By Merichef342

Ingredients

• 3/4 pound turkey sausage
• 1 medium yellow onihon, sliced
• 1/2 cup dry red wine
• 8 ounces spinach leaves
• 1/2 cup water
• 4 tablespoons basil leaves chopped
• 3 tablespoons parsley
• 8 ounces mozzarella cheese, diced
• 8 large portobello mushroom
• 1 whole tomato, sliced

Preparation

Step 1

1. Preheat grill to medium-high heat. Oil the grates.

2. In a skillet over medium-high heat, brown the sausage and break it into small pieces. Add the sliced onion and cook until tender and translucent, about 5-7 minutes. Add the wine and cook until the wine is completely reduced. Add the spinach and 1/2 cup of water to the pan, and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from heat, stir in 2 tablespoons of the basil, 2 tablespoons of the parsley, and all of the cheese. Stir together and allow to cool slightly.

3. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on the grill, cap side down, and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with one or two slices of tomato. Return to the grill, cap side down, and close the cover. Cook until the mushroom and filling have heated through, the cheese is melted and the tomato is soft, about 5 minutes. Remove to a serving platter and sprinkle with the remaining basil and parsley