Preheat your grill to high heat. If you’re using a gas grill, turn it on about ten minutes before you start cooking to ensure it’s ready. A charcoal grill should also be prepped to reach a hot temperature. You want that perfect sear on your mushrooms!
In a heavy frying pan, heat a small amount of olive oil. Once it’s shimmering, crumble in the Italian sausage. Cook for about five minutes, breaking it apart with a spatula as it browns.
When the sausage is well-browned, remove it from the pan and place it in a bowl. If there’s not enough fat left in the pan, add a little more olive oil, then toss in the onion. Sauté until just softened, about two minutes.
Next, add the minced garlic and continue cooking until the onions begin to brown, a few minutes more. This step builds incredible flavor!
Return the cooked sausage to the pan and add a pinch of red pepper flakes, followed by the Rao's Pasta Sauce. Let everything simmer for two to three minutes, while you prepare the spinach.
Add the chopped spinach to the sausage mixture, stirring until it wilts down and becomes a beautifully combined filling. It will create a vibrant green color within the stuffing.
Turn off the heat and stir in half a cup of mozzarella, along with the chopped basil and parsley. This is where the magic happens; the cheese will melt into the filling, making it irresistibly gooey.
Prep the Portobello mushrooms by removing their stems and scraping out the brown gills if you desire a cleaner look. This will also help the mushrooms hold more filling.
Brush both sides of the mushrooms with olive oil, enhancing their flavor and preventing sticking.
Place the mushrooms on a grilling pan or directly on the grill, inside facing down. Grill for about four minutes, until they’re slightly browned and starting to soften.
Remove the mushrooms from the grill and place them on a wooden cutting board. Now, it’s time to stuff them! Take your sausage/spinach/cheese mixture and fill each mushroom generously, topping with about two tablespoons of mozzarella.
Carefully return the stuffed mushrooms back to the grill, ensuring the stuffing is facing up. Cover the grill and cook for another five minutes, checking often. Remove them when the mushrooms are cooked through, the cheese is melted and bubbling, and the stuffing is hot.
Serve immediately and bask in the compliments you’ll receive. These Grilled Stuffed Portobello Mushrooms are sure to be a hit!
