- 4 large portabello mushroom caps
- 4 links Field Roast Sausages (I used two Italian and 2 Chorizo)
- 2 tablespoons olive oil (for sauting onions and extra for brushing on mushrooms)
- 1 small onion, finely chopped
- 2 cloves minced fresh garlic
- 1 can tomato sauce
- 1 package (6 oz.) coarsely chopped spinach leaves
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped parsley
- 1/2 cup grated Diaya mozarella, plus extra for sprinkling on top
Saute onions in olive oil until they're starting to soften, about 2 minutes.
Add garlic and crumble sausage into skillet with your fingers. Continue cooking until onions are starting to brown, a few minutes more.
Add tomato sauce and simmer 2-3 minutes while you chop the spinach.
Add chopped spinach and let it wilt and cook down, stirring so it's evenly distributed in the sausage/onion mixture.
Turn off heat and stir in 1/2 cup mozarella, chopped basil and parsley.
Remove stems from mushrooms caps (if they are attached), being careful not to break them. Scrape out brown gills from inside mushrooms if desired, then brush both sides of mushrooms with olive oil.
Put mushrooms on grill, inside facing down, and cook about 4 minutes, until mushroom is slightly browned and starting to soften.
Remove mushrooms from the grill. Carefully stuff the inside of each mushroom with sausage/spinach/cheese mixture, then top each mushroom with some grated mozarella.
Carefully put mushrooms back on grill. Cover grill and cook about 5 minutes, checking often and removing from grill when mushrooms are cooked through, and the cheese is melted. Serve immediately.
We had some leftover pasta salad to serve along as a side. Yummy!!!