Compliments of Scott Uehlein, Corporate Chef, Canyon Ranch Spa & Resort, Tucson, AZ
4 Servings
Product used in this recipe:
INGREDIENTS:
| 4 links | Sausages by Amylu Sun Dried Tomato & Basil Chicken Sausage |
| 4 large | Portobello mushrooms
|
1 Tbsp.
| Garlic, minced
|
| 1/4 cup | Red bell pepper, finely diced |
| 3/4 cup | Fresh spinach, chopped & tightly packed |
| 1/4 tsp. | Sea salt |
| | Fresh ground pepper to taste (about 10 turns of the pepper mill) |
2 oz.
| Fresh mozzarella, cut into 1/2 oz. slices |
| 4 tsp. | Fresh parsley, chopped |
DIRECTIONS:
- Preheat oven to 350°; lightly coat a baking pan with olive oil.
- Slice sausage into 1/2" thick round disks.
- Remove stems from mushrooms; scrape gills with a small spoon to form small sides to help hold stuffing.
- Sauté garlic, onions and red bell pepper in olive oil until onions are translucent and garlic is starting to turn a golden color.
- Add sausage; sauté briefly.
- Rough chop spinach; fold in and cook until wilted about 2-3 minutes.
- Remove from heat; toss in Parmesan cheese, salt & pepper.
- Divide mixture evenly among the 4 clean mushrooms; top each with 1/2 oz. slice fresh mozzarella.
- Place mushrooms in baking pan; bake for 25 minutes.
- Sprinkle each mushroom with fresh parsley before serving.
