Sausage and Spinach Stuffed Portobello Caps

• 4 large portobello mushrooms, stems removed
• 1 lb Italian sausage, casing removed
• 2 cups fresh spinach, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional: 1/4 cup marinara sauce

Steps

1. 1 Preheat oven to 375°F.
2. 2 Wipe the portobello caps clean with a damp paper towel and remove stems.
3. 3 In a skillet, cook sausage over medium heat until browned, then drain excess fat.
4. 4 Add spinach, garlic, and oregano to the skillet, cooking until spinach is wilted.
5. 5 In a bowl, combine the sausage mixture, breadcrumbs, Parmesan, salt, and pepper.
6. 6 Stuff each portobello cap generously with the mixture.
7. 7 Place stuffed caps on a baking sheet, drizzle with olive oil, and bake for 20 minutes.
8. 8 Optional: Top with a spoonful of marinara sauce before serving.

Equipment

• Skillet
• Baking sheet

Variations

• Add diced sun-dried tomatoes for a tangy twist.
• Sprinkle with crumbled feta cheese before baking.

Substitutions

• If Italian sausage is unavailable, substitute with ground turkey or chicken seasoned with Italian herbs.

Pairings

• Red wine reduction sauce
• Toasted baguette slices

Nutrition

Tips

• For a vegetarian version, use plant-based sausage.
• To prevent the caps from becoming too soggy, ensure excess moisture is removed before stuffing.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: These do not freeze well due to the texture changes in the mushrooms.

Serving Suggestions

• Serve with a side of garlic mashed potatoes.
• Pair with a crisp arugula salad.

FAQ