Ingredients:

  • 4 large Portobello mushrooms (approx. 450g)
  • 30 ml extra virgin olive oil
  • 15 ml balsamic glaze
  • 2 g kosher salt
  • 225 g Italian sausage, casings removed
  • 115 g cream cheese, softened
  • 2 cloves garlic, minced
  • 50 g fresh baby spinach, finely chopped
  • 30 g oil-packed sun-dried tomatoes, chopped
  • 40 g panko breadcrumbs
  • 30 g freshly grated Parmesan cheese
  • 5 g fresh parsley, minced
  • 2 g red pepper flakes

Instructions:

  1. Clean the 4 large Portobello mushrooms. Use a damp paper towel to wipe the tops. Never soak them in water, or they'll act like sponges and turn soggy.
  2. Remove the stems and scrape the gills. Use a spoon to gently lift the dark gills away. This creates more space for the filling and prevents the final dish from turning an unappealing murky grey.
  3. Whisk 30 ml olive oil and 15 ml balsamic glaze. Add 2 g kosher salt to this mixture.
  4. Season the caps. Brush this mixture onto both sides of the mushrooms, focusing on the inside of the bowl.
  5. Brown 225 g Italian sausage. In a skillet over medium high heat, cook the sausage until no pink remains, breaking it into small crumbles. Drain any excess fat.
  6. Combine the base. In a bowl, mix the 115 g softened cream cheese with 2 minced garlic cloves.
  7. Add the aromatics. Fold in 50 g finely chopped spinach, 30 g chopped sun dried tomatoes, and the cooked sausage.
  8. Season the mix. Stir in 2 g red pepper flakes for a subtle heat.
  9. Create the topping. In a small bowl, toss 40 g panko breadcrumbs with 30 g grated Parmesan cheese and 5 g minced parsley.
  10. Assemble and bake. Divide the filling among the caps, pressing it down firmly. Sprinkle the panko parm mixture over the top. Bake at 400°F (200°C) for 25 minutes until the topping is golden and the mushrooms are tender.