These mushrooms are amazing!  I typically make them as an appetizer and slice little wedges for everyone but every once in a while these babies are dinner.  They are big enough to be an entire meal if there is no sharing involved!  Portobello’s are like steak to me.  If they are marinated correctly I can’t get enough of them.  I grew up like most kids hating mushrooms.  The thought of eating fungus made me sick.  They were weird, spongy, and gross.  A few years ago I decided I needed to give mushrooms a second chance and I’m glad I did.  Now I find myself perusing the grocery isles looking for funky fungi to take home with me.  Look at me, all grown up and mature and stuff.  :)

Serves 4 as dinner or 16 slices as appetizers.  (Michael will eat two for dinner so you will need to account for will power on the serving suggestion)

4 Portobello Mushroom Caps

Olive Oil

1 tbs Chopped Garlic

Balsamic Vinegar

1 lb of Italian Sausage (raw)

1 red onion diced

1/2 cup Dry Red Wine

1 tsp Coriander

2 tbs Chopped Oregano (fresh)

2 tbs Chopped Basil (fresh)

Mozzarella Cheese

2 Roma Tomatoes

3 cups of  Spinach torn into medium sized pieces

Take a gallon sized bag or bowl and place the rinsed and dried mushroom caps inside.  Pour enough olive oil and balsamic vinegar into the bag to lightly coat the mushrooms.  Allow the mushrooms to marinate in the fridge for about one hour.  Heat your grill to 350 and grill both sides of the mushroom.  About 3-5 minutes per side.

In a large pan heat 1 tbs of olive oil. Once the oil is hot toss in the onion and garlic, allow it to caramelize.  Set aside the mixture in a separate bowl.

In the same pan begin to brown the crumbled sausage.  Once the sausage is almost cooked all the way add the onion/garlic mixture, red wine, coriander, oregano, and basil.  Cook the meat fully with the spices and allow the wine to reduce all the way.  Right before you are ready to stuff the mushrooms add the spinach and 3/4 cup of Mozzarella Cheese to the hot skillet.  You want the spinach to just begin wilting and turn a vibrant green color.  When this happens remove the stuffing from the heat.  The cheese should melt nicely and make all the ingredients stick together.

Place the musroom cap inside face up on a piece of foil.  (spray the foil with pam first so the mushrooms don’t stick!)  Stuff each mushroom high with the stuffing and then top with more mozzarella and 1-2 slices of the roma tomato.  Place the them back on the grill just long enough to melt the cheese and heat the tomato.  Pull them off of the grill and allow to cool slightly.  Serve warm.

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