- 6 large Portobello mushrooms, stems and gills removed
16 oz. nitrate-free Italian pork or chicken sausage, removed from casing- 1 small onion, diced
- 1 small bell pepper, diced
- Handful of fresh organic spinach
- ¼ cup organic tomato sauce or 2 tablespoons tomato paste (I substituted with organic ketchup)
- 1 tablespoon minced garlic (I used Trader Joe’s Squeeze Garlic)
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1-2 tablespoons olive oil
- 1 cup of your favorite cheese, shredded (I used Trader Joe’s Parmesan)
Begin
browning sausage in a skillet breaking into small pieces with a spatula. As
sausage begins to brown, add diced onion and bell pepper. Cook until vegetables
are tender. Stir in spinach, tomato sauce and spices and continue cooking until
spinach wilts. Brush both sides of mushrooms with olive oil. Season lightly with
salt. Place mushrooms inside down in a hot frying pan or grill. Cook for four
minutes. Remove from heat. Stuff mushroom caps. Sprinkle with cheese. Place
back on grill to melt cheese or place in oven at 350 degrees for five minutes.
Serve immediately or cook enough to make several lunches. They reheat nicely in
the toaster oven or microwave.
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