Portobello Stuffed with Spinach, Sausage and Smoked Mozzarella

Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella

Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
35 min
Serves: 4 servings
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.

Printed from FoodNetwork.com on Mon Mar 23 2009

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Spinch - Green Egg Quiche

This really tastes better than it sounds, I promise. The recipe is a result of what I had in my fridge and not wanting to go to the store. Ah lazy cooking.

The fixings:
6 eggs
2-3 cups rolled and chopped spinach
2 medium sized bunches of broccoli, chopped
1/2 red onion
1/2 cup sharp cheddar cheese, thinly sliced
1/4 cup milk, cream, half and half or whatever you like to add to your eggs
Fresh ground pepper (a blended pepper is the best)
Salt
Butter
Square glass pan 6x2 or a 8-9" pie plate

Preheat oven to 350 degrees
1. Rinse the broccoli and remove the tough outer portions of the stems. Chop into bite size pieces (tops and stems). Bring a pot of water to boil (add a touch of salt), once boiling put the broccoli in the water, remove from heat and let it stand for 2-3 minutes to blanch the broccoli. (You want the broccoli to remain pretty crisp since you will be baking it again.

2. Chop the onion in to size of your choosing, roll and chop spinach; set aside.

3. Grate or thinly slice the cheese, set aside.

4. Take cooking pan, I prefer the square pan, but the pie plate is good to, butter the pan bottom and sides generously. (This is a no crust dish so butter will prevent the eggs from sticking to the pan)

5. In a large bowl, crack and whisk the eggs, add the milk or half and half to the eggs and whisk till mixed and a touch frothy.

6. Add the broccoli, onion, and spinach to the eggs and mix till covered.

7. Grind fresh pepper into the mix and mix again. You can add as much or as little as you like depending on preference.

8. Add the cheese and stir again, making sure that all the veggies and cheese are covered.

9. Place in the prepared pan. It is alright that not all the veggies are covered at this time, the eggs will rise around them.

10. Place in oven and cook for 30-50 minutes or until the eggs are firm.

11. Remove and let cool for 5 minutes before slicing and serving. Enjoy!

Improvements/Variations for Next Time:

• One thing I found about this recipe is that the onions will turn green from the broccoli and spinach. How to fix this I don't know.
• Addition of mushrooms would be good.
  
• Next time I would top this with fresh sliced tomatoes and grated Parmesan toward the end of the cooking time and then set it under the broiler till browned or crispy.
  

Sorry no pic at this time, will add one next time.

Rules to this blog

Ok so I heard about this idea from a friend.

The idea behind this blog is to experiment with intresting ingredients each month and share the recipe of the monthly ingredient on this site.

Recipes tried should be posted with pictures and comments from the person who cooked it.

What do you say? We can switch choosing ingredients each time. I'll go first.... the ingredient of March is.................... Spinach.