Stuffed Portobello Mushrooms:
(Makes 4 large stuffed mushrooms, recipe adapted from Bobby Flay’s Grill It.)
4 large Portobello mushrooms (get the biggest ones you can find)
12 oz. mild or hot Italian sausage (use turkey Italian sausage for South Beach Diet)
1-2 T olive oil (for browning sausage and onions and brushing on mushrooms before grilling)
1 small onion, finely chopped
1 tsp. minced fresh garlic (or use chopped garlic from a jar)
1/2 cup tomato sauce (can use garden tomato sauce or from the can)
pinch red pepper flakes (optional)
8 oz. coarsely chopped spinach leaves
2 T chopped fresh basil (probably optional, but recommended)
2 T chopped fresh parsley (probably optional, but recommended)
1/2 cup grated mozzarella, plus 1/2 cup for sprinkling on top (may use low-fat mozzarella)
Preheat gas or charcoal grill to high heat. Heat a small amount of olive oil in heavy frying pan, then crumble Italian sausage into pan and cook about 5 minutes, breaking apart with back of the turner as it cooks. When sausage is well-browned, remove to bowl.
If needed, add a bit more olive oil, then saute onions until they’re starting to soften, about 2 minutes. Add garlic and continue cooking until onions are starting to brown, a few minutes more. Add Italian sausage back into pan, then add red pepper flakes and tomato sauce and simmer 2-3 minutes while you chop the spinach.
Add chopped spinach and let it wilt and cook down, stirring so it’s evenly distributed in the sausage/onion mixture. Turn off heat and stir in 1/2 cup mozzarella, chopped basil and parsley.
Remove stems from mushrooms caps, being careful not to break them. Scrape out brown gills from inside mushrooms if desired, then brush both sides of mushrooms with olive oil. Put mushrooms on grill, inside facing down, and cook about 4 minutes, until mushroom is slightly browned and starting to soften.
Remove mushrooms from the grill. (I put them on a wooden cutting board.) Carefully stuff the inside of each mushroom with sausage/spinach/cheese mixture, then top each mushroom with about 2 T grated mozzarella.
Carefully put mushrooms back on grill, stuffing facing up of course! Cover grill and cook about 5 minutes, checking often and removing from grill when mushrooms are cooked through, and cheese is melted and starting to brown, and stuffing mixture is hot. Serve immediately.
via Kalyn’s Kitchen.
Recipe Credit: Bobby Flay’s Grill It!