A flavorful rich red wine meat sauce with Italian sausage, scallions, olives, fresh baby spinach, stuffed in portabella mushrooms and topped with parmesan and mozzarella cheeses.
Stuffed Portabellas: Italian Sausage and Spinach in Rich Red Wine Sauce
May 1, 2021
Persons
12
Serving Size
12 Stuffed Mushrooms
Prep Time
35 minutes
Cook Time
7 minutes
Wait Time
45 minutes
Total Time
42 minutes
Ingredients
- 3 tablespoons Olive Oil
- 2 Italian Sausage Links, casing removed
- 1/4 cup Green Pepper, diced
- 1 whole Shallot, sliced
- 1 tablespoon Garlic, minced
- 1/4 cup Spanish Olives
- 1/2 teaspoon Salt
- Dashes of Pepper
- 1 teaspoon dried Basil
- 3 tablespoons Tomato Paste
- 1 cup Baby Spinach
- 1 tablespoon Cilantro, chopped
- 2-3 Bay Leaves
- 1/4 cup Parmesan Cheese, grated
- 3/4 cup Beef Broth
- 1 teaspoon Cornstarch
- 1/4 cup Good Red Wine
- Mozzarella Cheese, pieces
- 12 Stuffing Portabella Mushrooms
Instructions
- Heat olive oil on medium heat in a small pan.
- Saute the green peppers, shallots, minced garlic until tender.
- Add in and brown the ground Italian sausage.
- Add in the olives.
- Season with salt, pepper, and basil seasonings.
- Whisk in the cornstarch with the broth and pour it into meat mixture.
- Next add in the red wine, cilantro, bay leaves
- Cook and simmer on low heat for 10 minutes to allow sauce to thicken.
- Stuff the mushrooms with the cooled meat sauce.
- Top with parmesan and mozzarella cheeses.
- Bake at 350 degrees for 7 minutes.
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