Portobello Mushrooms Recipe

First it was my cousin talking about portobello mushrooms.  Then it was my blog friend Jo.  So now I am thinking I need to go to the store and look for some mushrooms.  So, here is my favorite way to cook them.  And sorry, no picture.

Portobello Mushrooms stuffed with Corn, Spinach and Sausage

Ingredients:

Stuffing:
1/2 pound Italian bulk sausage, mild or sweet
Olive oil as needed
1 cup diced onions
2 cups sweet corn kernels
1 Tbsp minced garlic
1/4 cup Madeira wine
1 bag of spinach (5-8 oz)
1 1/2 cups fresh mozzarella cheese cut in cubes
1 cup toasted bread crumbs
salt and pepper

Topping:
1 cup fresh bread crumbs, toasted
1/2 cup shredded Parmesan cheese
3 tbsp olive oil
2 tbsp chopped parsley
salt to taste
sliced tomatoes
4-5 large Portobello mushrooms, cleaned and gills removed

Method:
1. Combine all ingredients for the topping except the tomatoes

For the stuffing:
1. Sauté the sausage in the olive oil over high heat until nearly cooked. Lower the heat to medium high.
2. Add the onions and garlic, soften then add the corn and sauté for another five minutes.
3. Deglaze with the wine. Add the spinach and wilt.
4. Remove from the heat and fold in the cheese and bread crumbs. Season as needed.
5. Oil the tops of the mushrooms then turn over and place the stuffing in the cleaned mushrooms.
6. Top with sliced tomatoes and topping.
7. Place in 375 f. oven for about 15 minutes until mushrooms are tender.
8. Cut mushrooms into wedges and serve.