Recipe

		Stuffed Portobellos with Sausage, Spinach and Fresh Mozzarella Cheese
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

6 tablespoons olive oil

12 ounces mild Italian sausage (bulk)

1 medium Spanish onion, finely chopped

2 cloves garlic, finely chopped

1/4 teaspoon red chile flakes

1/2 cup dry red wine

8 ounces fresh spinach leaves, stems removed, coursely chopped

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh basil leaves

2 tablespoons chopped fresh flat-leaf parsley

12 ounces fresh mozzarella, cut into small cubes

4 large portobello mushrooms, stems removed

2 plum tomatoes, thinly sliced

Heat 2 tablespoons of the oil in a large saute pan over high heat. Add the sausage and, using a wooden spoon, break it up into srnall 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 to 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 1/8 cup water and season with salt and pepper. Cook until the spinach has wilted, about 2 inutes. Remove from the heat and stir in the basil, parsley, and mozzarella, saving 12 cubes for later and let cool slightly. Heat your grill to high. Brush the mushrooms caps on both sides with the remaining 4 tablespoons oil and season with salt and pepper. Place the mushrooms on the grill, oiled side down, and 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 3 cubes of mozzarella and slices of tomato. Season the tomatoes with salt and 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.