A Bobby Flay recipe by way of Annie’s Eats

I love portobello mushrooms. And I really love to stuff them and grill them – so this recipe sounded perfect to me! 🙂

These turned out great – J and I were both really happy with these. I cut the filling in half for 2 portobellos, and really stuffed the mushrooms, but I still had a bit left over. Probably enough for one more mushroom – and if you stretched the stuffing a bit more, you could’ve had enough for 4.

I used Italian flavored chicken sausage for these. The sausage really comes through as the main flavor, so make sure you get the good stuff!

The only real change I made was in using frozen chopped spinach instead of fresh. I just put it in enough to heat through, and completely skipped the water.

Ingredients:
6-8 large portobello mushrooms, stems and gills removed
3/4 lb sausage – whatever kind you like
1 medium yellow onion, sliced
1/2 c dry red wine
8 ou frozen spinach, thawed and drained well
Salt & pepper, to taste
4 T chopped fresh basil
3 T chopped fresh parsley
8 ou fresh mozzarella, diced
Olive oil
1-2 tomatos, sliced

Directions:
In a medium saucepan cook the sausage until browned. Add the onion and cook for about 5-7 minutes, until translucent and tender.

Meanwhile – preheat the grill to medium-high heat, and oil the grill grates.

Add the wine to the saucepan and cook until evaporated, then add the spinach, salt and pepper until heated through.

Remove saucepan from heat and mix in the mozzarella, basil and parsley.

Allow to cool for a few minutes.

Brush mushroom caps on both sides with olive oil, and season with salt and pepper.

Place mushrooms on grill cap side up, and cook for 2-3 minutes.

Remove mushrooms to plate, cap side down, and fill each with some of the sausage mixture. Top each with a tomato slice. Gently place them back on the grill for about 5 minutes, until mushroom is tender and tomato is soft.

Remove from grill and enjoy! I served these with steamed broccoli fresh from the garden.

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