- 1/2 lb. medium Portobello mushroom caps
- 1 lb. bulk Italian sausage 1 medium onion, diced
- 4 cups fresh baby spinach leaves
- 1 cup panko breadcrumbs (1/2 cup reserved for topping)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan
- 1/4 cup + 2 tablespoons Garlic Infused olive oil
- 1/2 teaspoon red chili flakes (optional)
- Kosher salt and freshly ground pepper to taste
- Drizzle with Oregano Fused Olive Oil before serving
In a Preheat oven to 350ºF. Line a 13″x 9″ pan with parchment paper. Remove any gills from mushroom caps along with any remaining untrimmed stem that may be attached and reserve.
Brush the inside of the caps with two tablespoons of garlic olive oil. Season with salt and pepper to taste and arrange mushroom 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, reserved mushroom trimming (optional), and chili flakes to the pan. Saute until onion becomes translucent.
