Stuffed mushrooms are wonderful and can be an appetizer to be shared or a can be a meal. The sauce really complements the stuffed mushroom and I highly recommend making it or use a good quality jarred kind. Also you can choose to use package shredded mozzarella cheese and fold it into the mixture. If you like this version, tryÂ my other versions â€“ Seafood Stuffed Portabella Mushrooms or Mexican Style Stuffed Mushrooms. This will make 1 stuffed mushroom. Adjust ingredient amounts to accommodate the number of people serving.
Â¼ lb. of Italian sausage (sweet, mild or hot) casings removed
2 teaspoons of olive oil
Â¼ cup of yellow onion minced
2 cups of spinach
2 garlic cloves crushed through a garlic press
Â¼ teaspoon of oregano
Â¼ teaspoon of fennel seeds
3 â€“ 4 slices of fresh mozzarella cheese or Â¼ cup of shredded mozzarella cheese
1 portabella mushrooms cap (about 6 inches in diameter) â€“ cleaned and stem and gills removed and cut out part of the hard part of the very center of the cap
Easy Marinara Sauce or your favorite marinara sauce
Make Easy Marinara Sauce and keep warm on the stove. You will not be using all of it, but the rest can be kept in the fridge for about 3 days and is great over pasta.Â Or use your favorite marinara sauce.
Prepare mushrooms and set aside. If needed seeÂ my technique How to Remove Portabella Mushroom Gills. In a medium skillet add olive oil, sausage and onions and sautÃ© over medium high heat. Try to break up sausage into small pieces. When sausage is cooked add spinach, garlic, oregano and fennel seeds and sautÃ© until spinach is wilted. Place the mixture in the mushroom and top filled mushroom with half of the mozzarella cheese. Place on a cookie sheet coated with non-stick cooking spray and bake in a preheated oven at 375 degreesÂ for about 20 – 30 minutes. Pour a Â¼ of a cup of sauce on a plate and top with the cooked mushroom.
Try Straccali Chianti (Tuscany),Â Farnese Sangiovese (Italy)Â or Peroni Nastro AzzurroÂ® Birra (Italy)