Grilled Sausage Stuffed Portobellos |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Big, meaty portobellos are stuffed with a garlicky sausage-spinach-mozzerella mixture and topped with tomato slices! Great side for any grilled meat, or as an entree with a side of fresh fruit. Ingredients:
topping |
1 c fresh bread crumbs |
1/2 c shredded parmesan |
3 t olive oil |
2 t chopped fresh parlsey |
1 t kosher salt |
stuffing |
1 t olive oil |
1 lb bulk itlaian sausage |
1 onion, diced |
1 yellow bell peper, diced |
1 t minced garlic |
1/4 c dry cooking sherry (or chicken broth) |
1 bag fresh spinach |
1 1/2 c fresh mozzerellal, cubed |
salt and pepper to taste |
4 portobellos, stemmed |
3 roma tomatoes, thinly sliced |
Directions:
1. Preheat grill to medium-high
2. Combine all ingredients for topping and set asisde
3. Prepare mushrooms: twist off stems, scrape out the dark gills with a spoon, clean tops by wiping with a damp paper towel, sprinkle a little kosher salt and black papper on the inside of the mushrooms to add flavor
4. Set aside and make the stuffing
5. Saute sausage in a large skillet until nearly cooked through, about 5 minutes
6. Add onion, bell pepper and garlic, saute another 5minutes
7. Deglaze with sherry (or broth)and simmer until nearly evaporated
8. Add spinach and mozzerella, cook 1 minute
9. Season with salt and pepper
10. Fill each mushroom cap with about 1/2 c sausage mixture, so it forms a slight mound, then gently press down on the filling to flatten
11. Top with tomates and sprinkle with topping
12. Grill until cheese begins to melt and the mushrooms are cooked though, about 5 minutes
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