You can fill them with just about anything you have handy. First I peeled the mushrooms and placed them on some foil with a little olive oil and wine and seasoning. Sealed the package and put them in the oven until they were cooked through. I sauteed some Italian sausage. You don't need very much but I find the mild Italian adds lots of flavor to the dish. Then separately I sauteed some spinach and garlic and combined the two, seasoned with s and p and piled on the mushroom. Lastly I topped with some aged cheddar. Back in the oven until the cheese had melted and served with left over polenta and rolls. Sunday, September 4, 2011
A MEAL WITH A MUSHROOM
The great thing about portabella mushrooms is that they are just the right size for stuffing.
You can fill them with just about anything you have handy. First I peeled the mushrooms and placed them on some foil with a little olive oil and wine and seasoning. Sealed the package and put them in the oven until they were cooked through. I sauteed some Italian sausage. You don't need very much but I find the mild Italian adds lots of flavor to the dish. Then separately I sauteed some spinach and garlic and combined the two, seasoned with s and p and piled on the mushroom. Lastly I topped with some aged cheddar. Back in the oven until the cheese had melted and served with left over polenta and rolls.
You can fill them with just about anything you have handy. First I peeled the mushrooms and placed them on some foil with a little olive oil and wine and seasoning. Sealed the package and put them in the oven until they were cooked through. I sauteed some Italian sausage. You don't need very much but I find the mild Italian adds lots of flavor to the dish. Then separately I sauteed some spinach and garlic and combined the two, seasoned with s and p and piled on the mushroom. Lastly I topped with some aged cheddar. Back in the oven until the cheese had melted and served with left over polenta and rolls. 
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