It has been so hot around here that I have been grilling a little bit. No I have not fully relinquished my grilling to my husband. Steaks yet, stuffed portabella mushrooms, not so much. Anything that involves large chunks of meat, yes. Anything involving fruit, vegetables and stuffing, not yet. Soon very soon though. I am hoping that by next summer I will have a menu full of grilled stuff and I can come back from a play date and ask “what’s for dinner?” Wouldn’t that be lovely.
This stuffs about 6 regular or 3 super duper large portabellas. You need: Portabello Mushrooms, 8 oz spinach, 3 spicy Italian sausages (or other favorite), handful of cilantro, one red pepper, one large tomato, mozzarella cheese, olive oil and balsamic vinegar.
Remove the sausage from casting
place on an oil skillet and brown
In the mean time chop up the red pepper
cilantro and stem of the mushrooms
When the sausage is brown add the spinach and pepper
cook for about 2 minutes
add parsley mix, cook for 5 more minutes until spinach is wilted
Drizzle oil on the mushroom caps
place on the hot grill for 3 minutes
slice the tomato
and mozzarella
when mushrooms begin to release liquid
Stuff them with the sausage mixture
top with mozzarella and tomato
place on the grill until the cheese melts and tomato softens
I sprinkle mine with Balsamic Vinegar or actually Acento Balsamico but this step is totally optional. Dig it… Dig in
I think I would these portabellos as a meal in themselves! Almost like mini burgers!
Oh, Wow, these look so delicious! Ooh, melted cheese! Mmmm.
Ok, when I saw these stuffed mushrooms flash across your homepage I think my stomach growled.
Your recipes look wonderful!!
Stopping in from New Friend Friday from the Girl Creative
Nicole
simplycreatedbycole(at)gmail(dot)com
I have this part of your blog stuck in my “food and cooking” folder – which i don’t get to as often as I should! And look at all the yummy goodness that was waiting for me! My mouth is watering!
I’ve absolutely got to give this a try as soon as those luscious, farm fresh tomatoes are available at the farmer’s market.
Delicious!
You should really scrape the inside of the portobello out first, just with a spoon. All of that grey/brown stuff is gross, plus then there’s more room for filling!
Yummm.