Stuffed Portabella Mushrooms

By á-46

Ingredients

• Serves 2
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
• Crumbled mild Italian sausage
• 1/4 cup coarse fresh bread crumbs
• 3/4 ounce freshly grated Parmesan (about 1/4 cup)
• 1 tablespoon chopped fresh flat-leafed parsley leaves
• 2 portabella mushrooms (each about 4 inches in diameter)
• 1 tablespoon extra-virgin olive oil
• 2 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice

Details

Servings 2

Preparation

Step 1

Preheat broiler.

In a small bowl stir together bread crumbs, Parmesan, parsley,spinach and sausage and salt and pepper to taste. Cut off and discard mushroom stems.

Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes.

Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil.

Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes.