Sausage & Gorgonzola-Stuffed Portobello Mushrooms

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

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


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