Portobello stuffed with sausage, spinach and smoked mozzarella

  • Preparation Time20 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyMedium
400g mild Italian sausage
1 medium Spanish onion, sliced
6 Tbsp olive oil
110ml dry red wine
225g fresh spinach leaves, stems removed and coarsely chopped
110ml water
Salt and freshly ground black pepper
4 Tbsp chopped fresh basil leaves
4 Tbsp chopped fresh flat-leaf parsley
340g fresh smoked mozzarella, cut into small cubes
4 large portobello mushrooms, stems removed
2 plum tomatoes, thinly sliced
1) Preheat the griddle to medium-high. Brush the sausages and onion slices with olive oil and place on the griddle. Cook until browned on all sides.

2) Transfer the sausage and onion to a frying pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces.

3) Add the spinach and water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in 2 tbsp of the basil, 2 tbsp of the parsley and the cheese. Allow to cool slightly.

4) Heat the griddle to high. Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the griddle, top side down, and cook until golden brown, about 4 minutes. Remove from the griddle and place on a flat surface, cap side down.

5) 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 griddle, 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.

6) Remove the mushrooms to a platter and sprinkle the tops with the remaining parsley and basil to serve.

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