Sausage-Stuffed Portobello Mushrooms with Spinach and Parmesan

Large portobello caps make sturdy, savory vessels for a quick filling of browned Italian sausage, spinach, garlic, and crisp breadcrumbs. Pre-roasting the mushrooms is the useful step many recipes skip: it releases excess water before the filling goes in, so the finished caps are flavorful instead of soupy. At a glance: Serves 4 · Prep 20 minutes · Cook 30 minutes · Use a rimmed baking sheet ↓ Jump to Recipe ▣ Print Recipe Start with dry caps Wipe portobellos clean with a damp towel rather than soaking them. Remove the stems and scrape out only the darkest gills if you prefer a milder color; the gills are edible. Roast the caps gill-side up first. If liquid pools, carefully pour it off and blot the inside before stuffing. This prevents moisture from thinning the sausage filling. Cook the filling thoroughly Brown the sausage in a skillet, breaking it into small pieces. Add chopped stems and onion while the sausage cooks so they soften in the rendered fat. Stir garlic in only at the end…

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