Swiss Spinach PortabellasYou can use a prepackaged Baby Spinach or "Spinach Spring Mix" for this dish or a fresh bunch of cleaned and stemmed spinach would work beautifully here too. For the sausages, we like to use the Worthington Saucettes, and we serve these stuffed portabellas on a bed of baby greens for an elegant and tasty light lunch.
- 2 large portabella mushrooms
- 1 Tbsp olive oil
- 1 green onion, thinly sliced
- 2-3 vegetarian sausages, defrosted and crumbled
- 1 clove garlic, chopped
- 2 slices white bread, finely diced
- 4 oz Swiss cheese, shredded (divided use)
- 1/8 tsp salt
- 1/4 c sour cream
- 1 large egg, lightly beaten
- 4 oz baby spinach or spinach spring mix, chopped
- dash coarse black pepper
- Wipe the portabellas with a clean damp towel.
- Remove and chop the stems.
- Scrape the gills out of the portabella shells with a spoon and discard.
- Oil the tops and bottoms of the shells.
- Preheat the oven to 350 degrees, and line a baking dish (one that is just big enough to hold the portabellas) with aluminum foil. Oil the foil lightly and set the pan aside.
- In a small skillet over low, heat the olive oil and saute the chopped mushroom stems, green onion, crumbled sausage and garlic for a couple of minutes.
- Place them in a large bowl with the bread, about 2/3 of the cheese, salt, sour cream, egg, and spinach. Using your hands, squeeze and blend this mixture well. It should begin to hold together.
- Place equal parts of the mixture in each of the two mushroom shells and sprinkle with the remaining cheese and a dash of pepper.
- Place the two stuffed portabellas in the prepared pan and bake uncovered for 40 minutes. Serve hot.