Ingredients:
6 medium portobello mushroom caps
1 lb bulk Italian sausage
1 medium onion, diced
4 cups baby spinach leaves
1 cup Panko bread crumbs (1/2 cup reserved for topping)
1 & 1/2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1/4 cup Garlic Infused Olive Oil + 2 Tbs
1/2 tsp red chili flakes (optional)
kosher salt & freshly ground pepper, to taste
(optional – drizzle with Oregano Fused Olive Oil before serving)
Directions:
Preheat oven to 350.
Line a 13×9″ pan with parchment paper.
Brush the inside of mushroom caps with 2 Tbs Garlic Olive Oil. Season with salt & pepper and arrange caps stem side up in prepared pan.
Add 1/4 cup Garlic Olive Oil to a large sauté pan over medium heat. Brown sausage, breaking up any large pieces as it cooks. Add onion, any reserved mushroom trimmings and chili flakes to the pan. Sauté until onion becomes translucent. Add baby spinach and sauté for two minutes until fully wilted.
Remove pan from heat and add one cup mozzarella and 1/2 cup breadcrumbs to the sausage mixture, stirring to incorporate well until cheese begins to melt. Taste for seasoning and adjust accordingly with salt & pepper. Spoon two tablespoons (or more) into caps. Top each cap with a pinch of reserved mozzarella, followed by a pinch of Parmesan, and finish with a teaspoon of panko.
Bake in center of oven for 20-25 minutes until the tops are golden brown, and mushrooms are fully cooked through. Drizzle with Oregano Olive Oil, if desired.