On Tap Oil & Vinegar Recipe Detail

Stuffed Mushroom Caps Florentine

with Garlic & Oregano Olive Oils

Ingredients:

• 6 medium Portobello mushroom caps
• 1 lb bulk Italian sausage
• 1 medium onion, diced
• 4 cups fresh baby spinach
• 1 cup Panko bread crumbs, divided
• 1 1/2 cups Mozzarella cheese, shredded and divided
• 1/2 cup Parmesan, grated and divided
• 1/4 cup + 2 Tbsp Garlic Olive Oil, divided
• 1/2 tsp red chili flakes, optional
• kosher salt and freshly ground pepper, to taste
• Oregano Olive Oil, optional

Directions:

Preheat oven to 350°F.
Line 13"x 9" pan with parchment paper. Remove gills and any remaining untrimmed stem from mushroom caps and reserve. Brush inside of caps with 2 Tbsp oil. Season with salt and pepper, to taste. Arrange stem side up in pan.

Add 1/4 cup oil to large sauté pan over medium heat. Brown sausage, breaking up any large pieces. Add onion, reserved mushroom trimmings (optional), and chili flakes to pan. Sauté until onion becomes translucent. Add spinach and sauté two minutes until fully wilted. Remove pan from heat and add one cup mozzarella cheese and 1/2 cup breadcrumbs, stirring to incorporate until cheese begins to melt. Taste for seasoning and adjust with salt and pepper.

Spoon 2 Tbsp sausage mixture into mushroom caps (or enough to generously fill). Top each cap with pinch of reserved mozzarella, then pinch of parmesan, and finish with 1 tsp reserved panko bread crumbs.

Bake in center of oven 25-30 minutes until tops are golden brown, and mushrooms are cooked through. Drizzle with Oregano Olive Oil before serving, if desired.

Serves 6