Search the Site Navigation

My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Grilled Portobellos Stuffed with Sausage, Spinach and Mozzarella

Finally, a savory recipe to cut through all this sweets on this blog lately!  (Not that I have a problem with sweets – obviously.)  I used to have some sort of preconceived bias against Bobby Flay before ever really watching his show.  I’m not sure what it was – maybe his accent, or I just thought he looked cocky.  One day I decided to give his show a try and I was pleasantly surprised to find that I really like his personality and I think he is very talented.  Practically everything he makes has me drooling after watching the show.  This was the first thing I ever saw him make, and now a couple of years later I finally got around to trying it!  This was an absolutely fantastic dinner and a great way to add some variety to the grilling repertoire.  I was worried that the mushrooms would not hold up to this substantial filling once cooked, but they did very well.

The recipe makes significantly more filling than is needed for four large mushroom caps, so next time I will either cut the amount of filling or buy more mushrooms (depending on how many people I’m feeding).  I used classic Italian sausage this time around and it was great, but I think in the future I will use turkey sausage.  One final thing to note is that the amount of fresh spinach leaves the recipe calls for seems like a LOT, but it cooks down to a very small volume so don’t be scared to add the full amount.  

Grilled Portobellos Stuffed with Sausage, Spinach and Mozzarella
Ingredients:
3/4 lb. turkey sausage
1 medium yellow onion, sliced
1/2 cup dry red wine
8 oz. fresh spinach leaves, stems removed and coarsely chopped
1/2 cup water
Salt and pepper
4 tbsp. chopped fresh basil leaves
3 tbsp. chopped fresh flat-leaf parsley
8 oz. fresh mozzarella, diced
6-8 large portobello mushrooms, stems removed
Olive oil, for brushing
1-2 tomatoes, thinly sliced 

Directions: 
Preheat grill to medium-high heat.  Oil the grates.

In a skillet over medium-high heat, brown the sausage and break it into small pieces.  Add the sliced onion and cook until tender and translucent, about 5-7 minutes.  Add the wine and cook until the wine is completely reduced.  Add the spinach and 1/2 cup of water to the pan, and season with salt and pepper.  Cook until the spinach has wilted, about 2 minutes.  Remove from heat, stir in 2 tablespoons of the basil, 2 tablespoons of the parsley, and all of the cheese.  Stir together and allow to cool slightly. 

Brush the mushroom caps on both sides with olive oil and season with salt and pepper.  Place on the grill, cap 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 one or two slices of tomato.  Return to the grill, cap side down, and close the cover.  Cook until the mushroom and filling have heated through, the cheese is melted and the tomato is soft, about 5 minutes.  Remove to a serving platter and sprinkle with the remaining basil and parsley. 

Source: adapted from Food Network, courtesy of Bobby Flay

  • http://confectionarycreations.blogspot.com Elyse

    I went through the same thing with Bobby Flay. Although I still find him cocky sometimes, I do really enjoy his food. These mushrooms are no exception–they look absolutely delicious. Can’t wait to try them out.

  • http://apinchofthisandadashofthat.blogspot.com/ CaSaundra

    I actually STILL haven’t given Bobby Flay a chance since I’d just as soon watch Rachael or Giada–but after seeing this recipe I may have to cave! =)

  • http://myblog.imagine24.net GrilledShane

    Yes, Bobby Flay is cocky, but I still like him. I really haven’t watched the Food Network much lately, but I always did enjoy Flay’s Throwdown. I would love to go to one of his restaurants.

    I am not much a meat eater in the first place, and can’t eat sausage (Kosher), but I would definitely try a vegetarian version of this. I love mushrooms!

  • cwaltz

    Grilled portabellas with just spinach and feta cheese are delish too. The portabellas have a really meaty taste imo.

  • http://familyfriendsandfood.blogspot.com patsyk

    I didn’t care for him much at first either, now I enjoy him more. This looks amazing, I adore portobello mushrooms and stuffing them like this makes them more irresistable!

  • http://une-deuxsenses.blogspot.com/ Michelle

    WOW this looks like such a great meal, healthy and delicious

  • Pingback: Grilled Spice-Rubbed Shrimp “Niçoise” Salad «

  • http://craftygirlneedsashopname.blogspot.com/ Erika

    My husband made these for dinner for my parents and my brother and sister-in-law and they were amazing! We can’t wait to make them again and my hubby is thinking up all kinds of new things to put the stuffing in – he’s considering green/red/yellow peppers.

  • Rachel

    Any suggestions for what I should use for the dry red wine? I’ve cooked once with wine, don’t know much about it, and it was such a strong flavor, so I’m always hesitant to use it. I’m very sensitive to the taste, but I reallllly want to give this recipe a try. Thanks!

  • Annie

    Hi Rachel,
    My personal favorite would be a Cabernet Sauvignon, but I think you could use many varieties of red wine successfully. The flavor is just barely there – noticeable, but not overpowering. I think it is really nice in this recipe. However, you could omit it altogether and instead sub beef broth or chicken broth.
    :) Annie

  • Rachel

    I just made these tonight for some friends. They were sooo easy to make and oh so delicious! Thanks for the recipe and tips :)