Stuffed Portobellos with Spinach, Sausage, & Mozzarella Cheese

By cam_46

Ingredients

• 6 Tbl olive oil
• 12 oz mild Italian sausage, casings removed
• 1 medium Spanish onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/4 teas red chile flakes
• 1/2 cup dry red wine
• 8 oz fresh spinach leaves, stems removed, coarsely chopped
• Kosher salt & freshly ground pepper
• 2 Tbl chopped fresh basil leaves, plus more for garnish
• 2 Tbl chopped fresh flat-leaf parsley leaves, plus more for garnish
• 12 oz fresh mozzarella, cut into small cubes
• 4 large Portobello mushrooms, stems removed
• 2 plum tomatoes, thinly sliced

Preparation

Step 1

Heat 2 Tbl oil in a large sauté pan over high heat. Add the sausage and, using a wooden spoon, break it up into small pieces. Cook until golden brown and cooked through, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towels.
Add the onion to the pan and cook until soft, 3-4 minutes. Add the garlic and red chile flakes and cook for 30 seconds. Return the sausage to the pan, add the wine, and simmer until the wine has completely evaporated. Add the spinach and 1/2 cup water and season with salt & pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat & stir in the basil, parsley, and mozzarella and let cool slightly.
Heat your grill to high.
Brush the mushrooms caps on both sides with the remaining 4 Tbl oil and season with salt & pepper. Place the mushrooms on the grill, oiled side down, 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 a few slices of tomato. Season the tomatoes with salt & pepper and place the mushrooms on the grill, cap side down. Close the cover and cook until the mushrooms and filling have heated through, the cheese has melted, and the tomatoes are soft, about 5 minutes.
Remove to a platter and sprinkle with the basil & parsley, if desired.