Gorgonzola & Sausage-Stuffed Portobello Mushrooms Summer cooking is best enjoyed outdoors. Add our Grilled Balsamic Peaches to your picnic table to make your al fresco experience a little sweeter. Serve with a scoop of vanilla ice cream for a simple dessert or try them grilled pork chops. 4 Servings 15 minutesPrep Time 20 minutesCook Time print Ingredients Directions Ingredients 4 large portobello mushrooms,, stems and ribs removed 2 tablespoons Bertolli® Olive Oil Light Taste 1 pound sweet Italian sausage links,, removed from casings, crumbled 1 cup chopped onions 1 jar (24 ounces) Bertolli® Tomato & Basil Sauce, , divided 1-1/2 cups torn fresh bread 3/4 cup crumbled Gorgonzola cheese,, divided 1/4 cup toasted pine nuts 1 bag (10 ounces) baby spinach leaves [or arugula] Directions Step 1: Heat oven to 425°F. Drizzle both sides of mushrooms with oil. Season with salt and ground black pepper. Arrange on baking sheet. Set aside. Step 2: Brown sausage in large nonstick skillet; drain, if desired. Add onions; cook 3 min. or until onions are tender, stirring occasionally. Cool slightly. Step 3: Combine sausage mixture, 1 cup sauce, bread, 6 Tbsp. cheese and pine nuts in medium bowl. Evenly spoon sausage mixture onto prepared mushrooms; sprinkle with remaining cheese. Bake 15 min. or until mushrooms are tender. Step 4: Meanwhile, bring spinach and ¼ cup water to boil in 5-quart stockpot on high heat. Cover; cook on low heat 2 min. or until spinach is wilted, stirring occasionally. Season with salt and ground black pepper. Step 5: Arrange spinach on serving plates. Top with mushrooms. Serve with remaining warmed sauce. Step 6: Variations: For vegetarian mushrooms, omit sausage and cook the chopped mushroom stems with the onions. For appetizers, substitute large white mushrooms for the portobellos. Prepare filling and stuff into white mushroom caps as directed. Bake 10 min. or until tender. Tips: For vegetarian stuffed mushrooms, omit sausage and cook the chopped mushroom stems with the onions. Variation: To make appetizer stuffed mushrooms, substitute large white mushrooms for the portobellos. Prepare filling and stuff into white mushroom caps as directed. Bake 10 min. or until tender. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Alfredo Florentine Lasagna Get Cooking Antipasto Tray Get Cooking Alfredo Primavera Get Cooking Marinade Ratio Get Cooking
