I love to stuff Portobello mushrooms with all kinds of things. Sometimes I rub EVOO on the inside, lay baby spinach leaves around the bottom and sides, then top with herbed Brie; broil. This one sounds YUMOLA to me!!
(serves 4)
4 large Portobello mushrooms (1 lb. total), stems removed
7 T. EVOO
Kosher salt
Freshly ground pepper
1/2 loaf rustic Italian bread, cut into 3/4" cubes (6 cups)
1 lb. spicy or mild* Italian chicken or pork* sausage, casings removed
1 large egg, lightly beaten
1&1/4 cups shredded Fontina cheese (from a 4 oz. block)
4 cups packed baby arugula
1 small bulb fennel, thinly sliced (2 cups)
4 t. white balsamic vinegar
Preheat oven to 450 with racks in upper and lower thirds. Place mushrooms, stem side up on a rimmed baking sheet; brush all over with 3 T. oil. Season with S&P/ On another rimmed baking sheet, toss 4 cups bread with 2 T. oil; season with S&P. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 min. Combine sausage, egg, and remaining 2 cups bread cubes; season with S&P. Divide evenly among mushroom caps; roast until cooked through, 15 min. more. Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 min. Toss croutons with arugula, fennel, vinegar, and remaining 2 T. oil; season with S&P. Serve mushrooms with salad alongside.
"Faith connects our weakness to God's strength."
Love,
MM
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