Grilled and Stuffed Portobello Mushrooms
Lauren
The filling was cheesy and savory, the mushrooms were soft but still sturdy, and the entire dish had a great smokey flavor from the grill
ingredients
- 1 lb chicken sausage with basil and sun-dried tomatoes, casings removed
- 1/2 medium yellow onion, diced
- 2 garlic cloved, peeled and minced
- 1/2 cup dry red wine
- 8 oz fresh baby spinach leaves, stems removed and coarsly chopped
- salt and pepper to taste
- 2 Tbsp fresh oregano leaves, finely chopped
- 8 oz fresh mozarella, diced
- 1/2 cup freshly grated Parmesan cheese
- 5 large Portobello mushroom caps, stems removed
- olive oil, for brushing
- 1 tomato, sliced
- additional fresh herbs and Parmesan cheese for garnishing
directions
- 1
Preheat grill to medium heat and clean and oil the grates.
- 2
In a large skillet, brown the sausage, breaking into small pieces. Add the onion and cook until transluscent, 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine, and cook until fully reduced. Add the spinach and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from heat, and stir in the oregano and cheese.
- 3
Brush both sides of mushroom caps with olive oil, and season with salt and pepper. Place on grill, stem-side down, and cook 2-3 minutes. Flip caps and cook an additional 2 minutes. Remove from the grill, and place on a flat surface, cap side down. Fill each with the sausage and cheese filling, and top with a slice of tomato. Return to grill and cook until the tomato has softened and the cheese has completely melted, about 5 minutes. Carefully remove from grill, and top with additonal Parmesan cheese and herbs.
Source: Lauren
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