Portobello Mushrooms Stuffed with Italian Sausage

Name: Portobello Mushrooms Stuffed with Italian Sausage
Yield: makes 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 garlic clove, minced; 1 sprig fresh rosemary, lightly chopped, or 1/2 teaspoon dried; 4 large portobello mushrooms, stems removed and set aside; Salt; 1/2 pound spicy Italian sausage, removed from casing; 2 tablespoons olive oil; 1 medium yellow onion, chopped; 1 red bell pepper, stemmed, seeded, and chopped; Reserved portobello stems, cut in 1/4-inch dice, optional; 1 medium zucchini, grated; 1 egg, lightly beaten; 1/4 cup dry bread crumbs; 1/2 cup fresh ricotta cheese, optional; 2 tablespoons lightly chopped fresh parsley and/or fresh basil; Salt and pepper; 1/4 cup grated Parmesan or Grana Padano cheese

December 14, 2011

When I first started cooking professionally in 1979, even getting fresh button mushrooms was exciting. These days, portobello mushrooms, and any number of other exotic varieties, are practically an everyday item. When it comes to portobellos (which, mercifully, have remained fairly inexpensive), you can buy just the caps, but I like to buy whole mushrooms so I can use the stems to “beef up” the stuffing. Any favorite stuffing recipe will work here, but this spicy Italian sausage mixture is my favorite because it provides the perfect counterbalance to the earthiness of the mushrooms. Serve this with a simple tomato sauce, lemon butter, or just a drizzle of good balsamic vinegar. Sautéed broccoli rabe and a twirl of angel hair pasta turn it into a complete meal. Bring on the chianti!

Recipe notes

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