Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella

Recipe courtesy Bobby Flay, 2007

Show: Boy Meets GrillEpisode: Mushrooms

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
35 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 35 min
Total:: 55 min

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Ingredients

3/4 pound mild Italian sausage
1 medium Spanish onion, sliced
6 tablespoons olive oil
1/2 cup dry red wine
8 ounces fresh spinach leaves, stems removed and coarsely chopped
1/2 cup water
Salt and freshly ground black pepper
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh flat-leaf parsley
12 ounces fresh smoked mozzarella, cut into small cubes
4 large portobello mushrooms, stems removed
2 plum tomatoes, thinly sliced

Directions

Preheat grill to medium-high heat.

Brush sausages and onion slices with olive oil and place on the grill. Cook until browned on all sides.

Put the sausage and onion into a saute pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly.

Heat the grill to high.

Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.

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Comments & Reviews

recipe Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella
Trish Panama City Beach, FL 09-05-2009
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Great Flavor!
Rated: 4 stars out of 5

I made this last night and my husband loved it and went back for a second helping! The smoky flavor of the smoked mozarella... cheese is a little too much for our tastes so for this recipe I used regular mozarella and it was perfect for us. I followed the recipe and browned the sausage and the onion slices on the grill before putting them in the saute pan. However, I am not very skilled with the grill and I thought it would have been easier to just cook the sausage and onion slices in a saute pan and then stuff the mushroom caps and grill. I also used hot italian sausage, and added some diced red bell pepper for a little extra flavor and color. Will definitely make this again but will try to simplify to save a few steps running back and forth between the grill and the stove.Read more
recipe Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella
monique virginia beach, VA 08-28-2009
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Love It~~
Rated: 5 stars out of 5

Bobby, Yum Yum Yum.. my 3 kids love this as a main course ~ just delicious.. I also have trouble finding smoked mozz as... well.. so I just use plain and it is still just as good.. Read more
recipe Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella
maria donna, TX 08-27-2009
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Homerun!!!!!!!
Rated: 5 stars out of 5

I didn't use the smoked mozzarella because I couldn't find it so I used the plain fresh mozzarella. The dish was wonderful. ... This recipe is a keeper!!!!!Read more
recipe Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella
Tina South Park, PA 08-13-2009
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Unbelievable!!!!!
Rated: 5 stars out of 5

I made this as an appetizer for a family get together. It was easy to put together and the flavors were incredible. I... followed the recipe with a few changes, instead of fresh parsley, I substituted fresh oregano, I cut the casing off of the sausage before I crumbled it, and used Gorgonzola cheese in lieu of smoked mozzarella. The cheese was a wonderful compliment to the flavors in the sausage. I will most certainly make these again! One of the best appetizers I have ever made. Read more
recipe Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella
Jan Centerville, OH 07-08-2009
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Cheese didn't melt
Rated: 4 stars out of 5

I must have used the wrong cheese because it got really rubbery on the grill, although the taste was good, I will shred the... cheese next time rather than chop it into small squares.Read more
recipe Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella
Christopher Wheaton, IL 06-11-2009
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Excellent!
Rated: 5 stars out of 5

Great recipe ... made it as an appetizer before the coffee-rubbed ribeye's Bobby suggests and wow! folks were impressed with... the mushrooms and almost didn't leave room for the steaks! I used fresh mozzarella rather than smoked mozzarella as the quality of smoking makes a huge difference on the quality of the cheese. Easier to allow the spices, grill, and wine do the flavoring and allow the fresh cheese to blend it together. To get the portobella mushrooms really soft: let them cook until the water they release fills the cap then starts to subside. Poke with a finger to be sure, but this generally ensures they're just right. Then, when they're stuffed, put them on indirect heat (I have a rack ~3" off the grill that works too) to avoid toughening them up again. Great recipe!Read more