Ingredients:

  • 4 Large Portobello Mushroom caps (stems removed, gills scraped)
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Balsamic glaze
  • 0.5 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 0.5 lb Italian sausage, bulk or casings removed
  • 2 cups Fresh baby spinach, roughly chopped
  • 4 oz Cream cheese, softened
  • 0.25 cup Sun-dried tomatoes, finely diced
  • 2 cloves Garlic, minced
  • 0.25 tsp Red pepper flakes
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup Freshly grated Parmesan cheese
  • 1 tbsp Fresh parsley, minced
  • 1 tbsp Melted butter

Instructions:

  1. Preheat your oven to 400°F (200°C). Use a spoon to gently scrape out the dark gills of the mushrooms; discard them.
  2. Whisk the olive oil and balsamic glaze together, then brush it over both sides of the mushroom caps. Season with salt and pepper. Place caps gill-side down on a baking tray and roast for 8 minutes to release excess moisture.
  3. In a non-stick skillet over medium heat, brown the Italian sausage, breaking it into small crumbles until cooked through. Drain excess fat if necessary.
  4. Add minced garlic and chopped spinach to the skillet. Sauté for 1 minute until the spinach is wilted. Remove from heat.
  5. In a medium bowl, combine the sausage-spinach mixture with softened cream cheese, sun-dried tomatoes, and red pepper flakes. Mix until well incorporated.
  6. In a small bowl, toss panko breadcrumbs, Parmesan cheese, parsley, and melted butter until the crumbs are evenly coated.
  7. Flip the pre-roasted mushroom caps so they are gill-side up. Divide the filling equally among the caps, then top generously with the panko mixture. Bake for an additional 10 to 12 minutes until the topping is golden brown and the cheese is bubbly.