I made this for dinner about a month ago when David and I were greatly reducing our carb intake. It was such a satisfying meal and it felt so good eating it. Do you ever have that experience of eating something really tasty but knowing that it's healthy too? It's the best. I adapted this recipe from Kalyn's Kitchen - an awesome blog with great low-carb, healthy recipes.
Adapted from Kalyn's Kitchen
4 large portobello mushrooms, stems removed and wiped clean with a damp paper towel
8 ounces Italian chicken sausage (I used some from my local grocer that was sundried tomato and basil)
2 Tablespoons olive oil + more for brushing mushrooms
1 small onion, diced
1 teaspoon minced garlic
1/2 cup tomato sauce
1/8 teaspoon crushed red pepper flakes
2 cups (not packed) baby spinach leaves, coarsely chopped
1 Tablespoon fresh basil, chopped (I used less because my sausage already had some in it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup grated mozzarella cheese + 4 Tablespoons for sprinkling on top
1/4 cup grated parmigiano-reggiano (parmesan) cheese
Preheat grill to high heat. Heat 1 Tablespoon olive oil in a large saute pan over medium-high heat. Add sausage and break apart with a wooden spoon to brown. When sausage is cooked, remove from pan and set aside in a bowl.
Add another Tablespoon of olive oil to the pan and add onions. Saute for 2 minutes and then add garlic, sauteing for another few minutes until onions are starting to brown. Add sausage back to pan and add red pepper flakes and tomato sauce and simmer for 3 minutes. Stir in chopped spinach to wilt and cook down. Once spinach is incorporated and wilted, turn off heat and stir in 1/2 cup mozzarella cheese, salt and pepper and basil.
Brush both sides of mushrooms with olive oil. Put mushrooms on grill, inside facing down, and cook for 4 minutes. Remove mushrooms from grill and divide sausage filling between them, stuffing each one. Top each mushroom with the remaining mozzarella cheese and parmesan cheese.
Carefully put mushrooms back on grill with stuffing side facing up. Cover grill and cook for 5 minutes until mushrooms are softened and the cheese is melted. Serve immediately (I served this with a green salad).