- 2 TBS extra-virgin olive oil
- 1/2 cup onion, finely chopped
- 1 TBS garlic, minced
- 1 1/2 lbs. ground sausage
- 6-7 medium size Portobello’s or 4-5 large
- 1 lb. baby spinach
- 1 cup roasted red peppers, chopped
- 1 bottle (12 oz.) of Delicious Orchards Balsamic Vinaigrette
- 6-7 slices of sharp provolone cheese
Remove stems and gills from mushrooms and place in a shallow pan. Add the bottle of dressing and marinate for about 1 hour, turning mushrooms over after 30 minutes. Add oil to a large frying pan then, add garlic, onion and sauté over medium heat until soft. Add ground sausage to pan. Using a fork, break up the ground sausage as much as possible and allow to cook until sausage meat is done, stirring often. Once cooked through, add spinach to pan stirring constantly until spinach appears wilted. Then, add roasted red peppers and cook for an additional 2 to 3 minutes. Remove from heat and set aside. Grill mushrooms face down over low to medium heat for 2 to 3 minutes; then, turn over and cook an additional 2 to 3 minutes. If you use larger mushrooms, adjust time by adding an additional 2 to 3 minutes per side. Set aside. Preheat oven to 350 degrees. If sausage mixture is cold, reheat it. When heated, stuff mushrooms with half a cup of mixture and top each with 1 slice of sharp provolone cheese. Bake on a cookie sheet until cheese melts and begins to brown, about 5 minutes. Serve.