Sausage and Gorgonzola Portobello Mushrooms

This recipe looked good before I cooked it and looked even better after I assembled it. I was not sure how well the stuffing would come together with the tomato sauce and the bread, but then I remember scalloped tomatoes and it made perfectly good sense.


Chock full of sausage and onions and sauce with pine nuts, red wine and Gorgonzola cheese, how could it NOT be good?

So far so good.

Yummy Yummy Yummy!!

If your caps are on the smallish size, make two per serving. If that and the spinach is not enough for dinner, make a side salad or serve a cup of soup.

I did not change a thing with the recipe. I was tempted to add garlic but I resisted the urge. I am glad I did.

The Nudge is getting his annual review tonight so he will be late. That's OK, I was cutting away at a tray of brownies I made and I had a big bowl of soup for lunch, so I will bake them when he gets home while undressing for dinner.

15 minutes in a hot oven should melt the cheese to a nice GB&D done.

I always remember to take a pic after I have eaten half of the dish.

The Nudge gets home, I either put the food in the oven or cook the pasta for the sauce or, depending on how late he is, I sometimes nuke to reheat the whole meal.

It is very hard to time dinner for when he walks in the door. If I was smart I would just make casseroles and braised meats because they can sit for some time once cooked, and then presented hot. I could even take a pic during the day when I have light in my dining room.

Doing that would seriously limit me to never trying all the different dishes I want to make and I don't mind sacrificing really good pics for ones taken at the moment of eating.

I don't know if you can see the layers but the portobello cap is baked first to make sure it gets cooked. Then you pile the stuffing high on them and cover with creamy Gorgonzola cheese.

This isn't so much a recipe as a technique. You could use leftovers in this dish.

Maybe I need to make a category just for dishes that use leftovers very well.

Hmmmm.

Sausage and Gorgonzola Stuffed Portobello Mushrooms
Yields 2 servings (can be doubled easily)
* 2 Portobello mushrooms
* EVOO
* 8oz hot or sweet Italian sausage, casings removed
* 1 small onion, chopped
* 1 cup Sunday Gravy
* 1/4 cup red wine
* 1 cup torn old bread
* 1/3 cup Gorgonzola cheese or any bleu cheese you prefer
* 2 tablespoons chopped and toasted pine nuts
* 8 cups baby spinach leaves

Drizzle olive oil on each cap, gill side up, in a baking dish or gratin, and sprinkle with herbs de Provence or Italian seasonings, salt & pepper and place in a 450F oven with the sheet pan of torn bread for 10 minutes. Remove bread to a large bowl and set mushrooms aside.
In a skillet, saute the sausage and the onion until GB&D. Add the sauce, a splash of red wine and simmer until thick. Add to bowl with bread, pine nuts and 3 tablespoons cheese. Mound stuffing on top of mushroom caps and place the remaining cheese on top.

Bake for 15 minutes. Meanwhile, saute spinach with a tsp EVOO, salt & pepper and serve with the mushrooms.

Review: These were exceptional. The nudge ate the whole thing in record time. I will be making these again and again. Each with a different stuffing.