Mushroom caps filled with flavorful Italian sausage, tender spinach leaves and robust Manchego cheese make a hearty meal when accompanied by nothing more than a simple green salad and crusty whole grain bread.
Home » Recipes » Portobellos Stuffed with Italian Sausage and Manchego
1 tablespoon extra-virgin olive oil, plus more for brushing mushrooms
4 cloves garlic, chopped
1 large yellow onion, chopped
1 pound hot Italian sausage links, casings removed
1 cup dried bread crumbs
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon fine sea salt
6 medium portobello caps
1 1/2 cup baby spinach
1 cup grated Manchego cheese
1/4 teaspoon ground black pepper
Preheat the oven to 375°F and place rack in lower third of oven. Heat oil in a large skillet over high heat. Add garlic and onions and cook, stirring constantly, until garlic begins to brown, 2 to 3 minutes. Add sausage and cook for 10 to 12 minutes, until onions are translucent and sausage is fully cooked. Remove from heat and stir in bread crumbs, parsley, and salt and pepper. Allow to cool.
Meanwhile, remove stems from mushrooms and, using a small spoon, scrape brown gills out of caps. (This step prevents any discoloration in the final dish.) Brush each cap well with olive oil, then arrange them gill-side up on a rimmed baking sheet. Layer caps with spinach, creating a bed for the filling. Divide sausage mixture equally among mushroom caps and press into a neat mound. Sprinkle cheese on top of filling and bake until cheese is crisp and brown, 20 to 30 minutes. Transfer to plates and serve.
Per Serving:460 calories (290 from fat), 33g total fat, 12g saturated fat, 65mg cholesterol, 790mg sodium, 23g carbohydrates, (4 g dietary fiber, 5g sugar), 19g protein.