Once in a while I need a quick dinner that is tasty, fast, and low fuss. The kids often have somewhere to be in the evenings or sometimes I’ve just plain had a really busy day and I couldn’t be bothered to come up with an elaborate feast. Though these stuffed portobellos aren’t fancy, they definitely do the trick. They are so easy to make I feel embarrassed sharing them but I make them so often it really is worth the share. In my house this is referred to a ‘make again’ and believe me, very few dishes make the cut.
Start by setting the oven to heat up to 375 F. Wash and stem six portobello mushrooms. Place them on a baking sheet and put them into the oven to bake for about 10 minutes. They will start to release juices and get a bit wrinkly around the edges. That means they are ready to stuff!
For the stuffing, I start fresh sausage meat from five Italian, hot Italian, or honey garlic sausages. To the stuffing in the bowl I add the chopped up portobello stems, 1/2 cup breadcrumbs, and whatever else I have to get rid of in the fridge. For these I added two or three cups of chopped spinach. You really don’t need to add any seasoning or spice since the sausage meat already has that in it but you could if you want to. Take a huge handful of the meat stuffing and mound it into a solid (but rounded) disk and place in one of the portobellos. Top with any kind of cheese (here I used chunks of goat chevre) and then top the cheese with more bread crumbs. Bake in your already hot oven for about half an hour to forty minutes. Serve with a salad for the easiest dinner EVER!