Walking through the grocery store this afternoon we found some mini portobello mushrooms that quickly found their way into our cart. After spending the last few weekends out of town we were excited to ‘treat ourselves’ with a homemade meal of steak tips and green beans (post coming soon). As an appetizer I made some quick stuffed mushrooms and I couldn’t have been happier with this experiment.
Now that I’ve been adding recipes to the blog for over a year I love using my clickable ingredient tracker at the bottom of the site to remind me of how I’ve used various items in the past. When I clicked on mushrooms I was surprised to see that the only stuffed mushroom recipe I have posted has been these crab stuffed mushrooms. So I decided it was time for me to experiment with, and post, a simple stuffed mushroom recipe.
That said, I was in full experimentation mode and my measurements are less than exact. This is one of those recipes that is hard to mess up and so I’d suggest just going with the flow and using what you have on hand to create your mixture. This evening I sauteed some sausage then added minced onions seasoned with salt, crushed red pepper, and a tiny pinch of thyme. While these simmered I threw in some spinach that I had cut into ribbons so it was bite sized. Once cooked I removed it from the heat and added panko breadcrumbs and pecorino romano to the mixture. A bit more salt and pepper went in for good measure and then the caps were filled and popped into the oven for 17 minutes.
We ate these with a fork and knife because the mushrooms were delightfully meaty.
- 6 portobellini mushroom caps
- 1/4 cup finely minced onion
- Ground sausage (about 2 patties worth)
- Salt / Pepper
- Olive Oil Spray
- A tiny pinch of thyme
- Handful of spinach
- 1-2 Tablespoons Panko crumbs
- Pecorino Romano Cheese
Steps and Notes:
- Preheat the oven to 350
- Wash the mushrooms and remove the stems
- Saute the sausage using a spatula to break into small pieces
- Add the onion and mix well. Season with salt, crushed red pepper and a pinch of thyme
- Cut a handful of fresh spinach into ribbons and add to the saute
- Once spinach is fully wilted transfer to a glass bowl
- Add a 1-2 tablespoons of panko crumbs (until the mixture is lightly coated)
- Add pecorino romano cheese and mix well
- Bake for 17 minutes
- Remove from the oven and top with a bit more cheese then serve warm!
Thoughts for Next Time:
- Create a crunchy topping using breadcrumbs to add a bit of texture to the topping
- Add some quinoa to the mixture
- Increase the heat with a few dashes of hot sauce