This is one of those recipes I had to make a few times in order to perfect it. I heard this original recipe on Food Network one day and made it as instructed. It was a little too gritty for my taste. Give the following a try if you're a fan of portabella mushrooms.
12 medium baby bella mushrooms (each about 2" wide)
1/2 cup finely chopped onion
2 Tbsp chopped garlic
1 1/2 cups roughly chopped spinach leaves
1/4 lb pork sausage (crumbled and cooked)
1/2 cup ricotta cheese
1/4 cup cream cheese (softened)
1/4 tsp nutmeg
1/4 tsp salt
1/4 cup shredded Mozzarella cheese
Preheat the oven to 375 degrees.
Gently remove the stems from the mushrooms and set the caps and the stems aside.
Lightly spray a small baking sheet with nonstick spray. Place the mushroom caps on the sheet, rounded side down. Bake in the oven for 20 minutes.
Meanwhile, cook sausage in a skillet over medium heat. Drain and set aside. Chop mushroom stems. Chop onion and garlic and add them to the skillet used to cook the sausage. Cook over medium heat. Saute until softened. Add spinach and continue to cook and stir until wilted. Drain, if necessary and set aside.
In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, salt, and mozzarella cheese. Mix well. Add the cooked veggie mixture, and stir until blended.
Evenly distribute the cheese-veggie mixture among the mushroom capes. The will be super-stuffed and the mixture will be piled on top!
Bake the stuffed mushrooms in the oven for 20 minutes until the topping begins to brown. Let cool slightly and enjoy!!!
Note: The recipe actually calls for 2 Tbsp Parmesan-style graded topping and 1 tsp garlic powder mixed together and sprinkled over the top before baking. I didn't care for that. Feel free to give it a try if you like.