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Sausage-Stuffed Portobello Mushrooms over Wilted Garlic Spinach

An easy, budget-friendly weeknight dinner featuring Italian sausage stuffed Portobello mushrooms served over a bed of garlicky wilted baby spinach.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course/Appetizer
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • For the Stuffed Mushrooms:
  • 2 large or 4 medium Portobello mushrooms
  • 3 tbsp olive oil divided
  • 8 oz Italian sausage hot or regular, casings removed
  • ½ cup onion chopped
  • 2 large garlic cloves minced
  • 1 ½ cups fresh breadcrumbs lightly toasted (see Cook's Note)
  • 2 tbsp fresh flat-leaf parsley chopped
  • 1 tbsp fresh oregano chopped
  • 1 tsp fresh thyme chopped
  • ¼ cup Pecorino Romano cheese grated (plus extra for serving)
  • 1 large egg beaten
  • Kosher salt and freshly ground black pepper to taste
  • For the Wilted Garlic Spinach:
  • 2 to 3 tbsp extra virgin olive oil
  • 1 to 2 garlic cloves sliced or minced
  • 1 bag 8 to 9 oz baby spinach
  • ½ fresh lemon juiced

Method
 

Step 1: Prep the Mushrooms
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with foil.
  2. Clean the mushrooms gently with a damp paper towel. Use a spoon to carefully scrape out and discard the dark gills inside (and remove the stems if still attached).
  3. Brush the mushroom caps all over with 2 tablespoons of olive oil, place them gill-side up (cap-side down) on the baking sheet, and bake for 5 minutes to soften slightly and release excess moisture. Set aside to cool slightly. (Tip: If any liquid pools inside the caps, blot or pour it off before stuffing.)
Step 2: Make the Sausage Stuffing
  1. Brown the Italian sausage in a skillet over medium-high heat, breaking it up into small pieces with a wooden spoon until cooked through. Use a slotted spoon to transfer the sausage to a large mixing bowl.
  2. In the same skillet with the rendered sausage fat (add the remaining 1 tablespoon of olive oil if the pan looks dry), sauté the chopped onion until soft and translucent, about 4 to 5 minutes. Stir in the minced garlic and cook until fragrant. Transfer to the bowl with the sausage.
  3. Add the toasted breadcrumbs, parsley, oregano, thyme, and Pecorino Romano to the sausage mixture and toss well to combine. Taste the mixture before adding the egg and season with salt and black pepper if needed.
  4. Pour in the beaten egg a little bit at a time, stirring gently until the stuffing holds together and feels moist, not soggy (you may not need the entire egg, especially if using homemade crumbs).
Step 3: Bake and Serve
  1. Pile the sausage mixture generously into the pre-baked mushroom caps, pressing down lightly so it holds together.
  2. Return the stuffed mushrooms to the oven and bake for 10 to 15 minutes, until the breadcrumbs turn a deep golden brown and the edges of the sausage crisp up.
  3. While the mushrooms bake, heat 2 to 3 tablespoons of extra-virgin olive oil in a large skillet over medium-low heat. Add the garlic and cook gently until soft and fragrant (do not let it brown). Toss in the baby spinach and cook just until the leaves wilt and turn bright green, about 1 to 2 minutes. Remove from heat, season with salt and pepper, and finish with a squeeze of fresh lemon juice.
  4. Divide the warm garlicky spinach among plates and place a hot stuffed Portobello right on top. Finish with a light drizzle of olive oil, a sprinkle of Pecorino Romano, or a side of warm marinara sauce.

Notes

Breadcrumb Substitution: Homemade breadcrumbs are coarser and much lighter than commercial canned breadcrumbs, allowing them to soak up the sausage juices and egg without getting heavy. If substituting store-bought fine Italian breadcrumbs, reduce the amount to ¾ cup (and skip adding extra salt, as canned Italian crumbs are already seasoned). Using a full 1 ½ cups of canned fine crumbs will make the filling overly dense and dry. If using store-bought Panko, use 1 ¼ cups.