Sausage & Gorgonzola-Stuffed Portobello Mushrooms

Ingredients

• 2 tablespoons toasted pine nuts
• 8 cups baby spinach or arugula leaves
• 1 cup chopped onion
• 1 tablespoon Bertolli Extra Virgin Olive Oil
• 1 cup fresh bread, torn into small pieces
• 1 pouch Bertolli Premium Champignon & Portobello Mushroom Pasta Sauce
• 8 ounces sweet Italian sausage links, removed from casing and crumbled
• + 2 more ingredients
• • ¹/₃ cup crumbled Gorgonzola cheese
  • 2 large portobello mushrooms, stems removed

Preheat oven to 425°. Evenly drizzle both sides of mushrooms with Olive Oil, then season, if desired, with salt and black pepper. On cookie sheet, arrange mushrooms, gill-side-up; set aside. In 10-inch nonstick skillet, brown sausage; drain, if desired. Add onion and cook, stirring occasionally...

View full recipe at My Recipes