Wednesday, July 1, 2009

Grilled and Stuffed Portobellos

There are several things that make me immediately want to try a new recipe: grilling - check. mushrooms - check. cheese - check sausage - check. So I was super excited when I saw this recipe on Annie's blog a few weeks ago. I had initially planned to make this when we had family visiting last week, but never got around to it. Instead, I made it last night, and it was so worth the wait. Yum, yum, yum! The filling was cheesy and savory, the mushrooms were soft but still sturdy, and the entire dish had a great smokey flavor from the grill. I made a few modifications, like using basil and sundried tomato chicken sausage, adding a couple of garlic cloves, and topping with parmesan cheese, but one of the things I love about this recipe is how open it is to adaptation. My only issue is that the filling ended up giving off a lot of water, so I think I will leave out the water used to cook down the spinach next time I make this. I served this with the summer risotto below, and I'd say it now qualifies as one of my favorite meals.

Grilled and Stuffed Portobello Mushrooms
adapted from Annie's Eats, orginally from Bobby Flay
  • 1 lb chicken sausage with basil and sun-dried tomatoes, casings removed
  • 1/2 medium yellow onion, diced
  • 2 garlic cloved, peeled and minced
  • 1/2 cup dry red wine
  • 8 oz fresh baby spinach leaves, stems removed and coarsly chopped
  • salt and pepper to taste
  • 2 Tbsp fresh oregano leaves, finely chopped
  • 8 oz fresh mozarella, diced
  • 1/2 cup freshly grated Parmesan cheese
  • 5 large Portobello mushroom caps, stems removed
  • olive oil, for brushing
  • 1 tomato, sliced
  • additional fresh herbs and Parmesan cheese for garnishing
Preheat grill to medium heat and clean and oil the grates.

In a large skillet, brown the sausage, breaking into small pieces. Add the onion and cook until transluscent, 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine, and cook until fully reduced. Add the spinach and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from heat, and stir in the oregano and cheese.

Brush both sides of mushroom caps with olive oil, and season with salt and pepper. Place on grill, stem-side down, and cook 2-3 minutes. Flip caps and cook an additional 2 minutes. Remove from the grill, and place on a flat surface, cap side down. Fill each with the sausage and cheese filling, and top with a slice of tomato. Return to grill and cook until the tomato has softened and the cheese has completely melted, about 5 minutes. Carefully remove from grill, and top with additonal Parmesan cheese and herbs.


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