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1
Preheat the oven to 400F.
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2
In a small bowl, whisk together the olive oil, vinegar, garlic, and rosemary.
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3
Wipe the top of the portobello caps with a damp cloth or paper towel.
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4
Using a spoon or paring knife, scrape the gills from the mushrooms (see below).
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5
Using a pastry brush, brush both sides of the mushrooms with the marinade.
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6
Salt them lightly and bake, gill side up, for about 5 minutes, or just until they start to wilt.
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7
Set aside.
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8
Cook the sausage in a medium skillet over medium-high heat, stirring, until no longer pink.
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9
Remove from the heat, drain, and place in a medium bowl.
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10
When it is cool, break up the sausage with your fingers.
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11
Return the pan to the heat and pour in the olive oil; swirl to coat the bottom.
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12
Add the onion, pepper, and portobello stems and cook, stirring, over medium-high heat for about 5 minutes, until wilted.
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13
Add the zucchini and stir to combine.
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14
Cook another 35 minutes, until the zucchini has released its liquid.
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15
Transfer the vegetables to the bowl with the sausage.
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16
Stir the mixture and let it cool for 5 minutes, then add the egg, bread crumbs, optional ricotta, and herbs, and season with salt and pepper.
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17
Mound the filling onto the portobello caps and top with grated cheese.
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18
Place them in a baking dish and bake immediately, or cover with plastic wrap and refrigerate up to several hours.
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19
When ready to serve, bake at 400F for 1012 minutes (20 minutes if the mushrooms have been chilled), until the filling is heated through and the cheese is golden brown.
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20
I love portobellos, but a pet peeve of mine is the way the gills tend to bleed when they cook, making everything dark and muddy-looking.
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21
I avoid this by getting rid of the gills altogether.
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22
Hold the mushroom, gill side up, and scrape the gills off with a spoon or paring knife held parallel to the mushroom surface.
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23
Its best to do this over a bowl or the trash, as it is a messy operation.
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24
Then proceed to use the mushroom in whatever way the recipe calls for.
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25
Its an extra step, but to me its worth it.
