Isernio’s Sausage and Spinach Stuffed Portobello Mushrooms
Ingredients
- 10 medium Portobello mushrooms
- 1 Tbsp. Extra virgin olive oil
- 1 pound Isernio’s Italian Chicken or Pork Sausage (1 roll or 5 links, casings removed)
- ½ pound of frozen spinach, defrosted in the microwave and squeezed dry
- ½ small onion, minced
- 1 large egg, lightly beaten
- 2 Tbsp. dry bread crumbs
- 1 large lemon
- 1 tsp. salt
- Freshly ground pepper
- 3 Tbsp. Pecorino Romano cheese
Instructions
- After washing and removing the stems, brush the mushrooms with olive oil and season with pepper and juice from half of the lemon.
- Next, place the mushrooms on a baking sheet, gill side up, bake the mushrooms at 350°F for about 6-8 minutes per side, flipping once.
- Remove the mushrooms from the oven and let them cool to room temperature.
- While the mushrooms are in the oven, let’s make the stuffing.
- Heat a non stick 12" skillet over medium heat with tablespoon of extra virgin olive oil. Sautée the minced onion with salt and pepper until the onion is soft and translucent. Remove casings from link sausage or slice roll of sausage open, and place in skillet, breaking up and crumbling sausage with a flat wooden spoon. Cook sausage until it just loses it’s pinkness. Don’t over cook or brown the sausage!
- When the sausage is fully cooked, remove from heat and transfer to a medium bowl, letting it cool to room temperature.
- Once the sausage cools, add the egg, spinach, bread crumbs, juice from the remaining lemon and pepper. Mix well.
- Then, fill the mushrooms generously with the sausage stuffing, pressing down to make the stuffing more compact. Then top each mushroom with the Pecorino Romano cheese.
- Bake the mushrooms at 400°F for another 6-8 minutes.
- Serve the stuffed mushrooms immediately.
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