Sausage & Gorgonzola-Stuffed Portobello Mushrooms

1. 1

   Preheat oven to 425u00b0. Evenly drizzle both sides of mushrooms with Olive Oil, then season, if desired, with salt and black pepper. Arrange mushrooms on cookie sheet; set aside.

2. 2

   Brown sausage in 12-inch nonstick skillet; drain, if desired. Stir in onion and cook, stirring occasionally, 3 minutes or until tender; cool slightly.

3. 3

   Combine sausage mixture, 1 cup Sauce, bread, 6 tablespoons cheese and pine nuts in medium bowl. Evenly spoon sausage mixture onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15 minutes or until mushrooms are tender.

4. 4

   Meanwhile, bring spinach and 1/4 cup water to a boil in 5-quart saucepot over high heat. Reduce heat to low and cook covered, stirring occasionally, 2 minutes or until spinach is wilted. Season, if desired, with salt and black pepper. Evenly arrange spinach on plates, then top with mushrooms. Serve with remaining Sauce, heated.

* Per serving · 4 servings · Values may vary.

No additional tips available.