I was supposed to have dinner with Blondie last night (and meet her new puppy!) but the poor girl came down with the flu – which reminds me, I need to get my flu shot. I had already purchased the ingredients for our planned stuffed mushroom meal, so I decided to put them to use.
Ricotta, Spinach and Sausage Stuffed Mushrooms (serves 2)
- 2 portobello mushrooms
- cooking spray
- 1 garlic clove, minced
- 1/2 cup chopped yellow onion
- 1/2 cup chopped poblano pepper
- 1 small hot Italian sausage link, casing removed
- 1 cup fresh spinach
- 1/2 cup part skim or fat free ricotta
- 1/4 cup shredded parmigiano-reggiano
- salt and pepper
- 1 scallion, chopped
- 2 tsp bread crumbs
Preheat the oven to 425 degrees. Cover a baking pan with tin foil and coat lightly with cooking spray. Remove the stems from the mushrooms and spoon out the gills to create more room for stuffing. Place mushrooms cap side down on the baking pan.
In a medium skillet, sauté garlic, onion and pepper for 2 minutes, then add sausage and continue to sauté until sausage is browned – about 5 minutes. Add spinach and sauté for 1 minute, or until wilted.
In a medium bowl combine ricotta and Parmigiano; add salt and pepper. Add spinach and sausage mixture to the bowl and stir to combine. Divide the mixture into the mushrooms and top with scallions and bread crumbs. Bake for 25 minutes.
I stuck to water tonight because I’m trying to hydrate before a wine-filled weekend with my family, but if I was boozing I would pair these shrooms with a medium-bodied red wine like Pinot Noir, Chianti or Malbec. This was my first time making stuffed mushrooms, but I think they turned out pretty well! I went the cheesy, spicy Italian route with this batch, but the possibilities are endless. I think next time I’ll try for a Greek theme: lamb, tomatoes, feta, and spinach… mmm!