Grilled Italian Sausage Stuffed Portabello Mushrooms

Melt-in-your-mouth goodness is how I would describe these stuffed mushrooms. They were simply amazing. The hint of wine combined with the sweet, spiciness of the sausage was delectable. And anything topped with cheese has to be good, right? :)

4 large portabello mushrooms
8 oz. Sweet Italian Turkey Sausage (4 links)

1 small onion, finely chopped
1 tsp. minced fresh garlic 

1/2 cup red wine
pinch red pepper flakes (optional)
8 oz. coarsely chopped spinach leaves
2 T chopped fresh basil 

2 T chopped fresh parsley 
2 oz grated part skim mozzarella
1 T olive oil
1 oz grated part skim mozzarella


Preheat grill to high heat. 

In a nonstick skillet, crumble Italian sausage into pan and cook about 5 minutes, breaking apart with spatula as it cooks. When sausage is well-browned, remove to bowl.

In the same skillet, saute onions until they begin to soften. Add garlic and continue cooking until onions are starting to brown. Add Italian sausage back into pan, then add red pepper flakes and wine 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 mozzarella, chopped basil and parsley.

Remove stems from mushrooms caps, 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 the reserved 1 oz grated mozzarella.

Carefully put mushrooms back on grill, stuffing facing up. Cover grill and cook about 5 minutes, checking often and removing from grill when mushrooms are cooked through, and cheese is melted and starting to brown, and stuffing mixture is hot. Serve immediately.

Makes 4 servings

Recipe adapted from Bobby Flay and Kayln's Kitchen