Sausage and Artichoke Stuffed Portabellas

Veggies and meat in one delicious package!

Inspiration for this recipe came from browsing recipes over at Health-Bent. It sounded good as written, but I thought it sounded even better if made with Italian sausage! This recipe is another place for you to use homemade mayonnaise. This dish was quick, easy, and delicious! Enjoy!

Ingredients:

• 2 pounds of sweet Italian pork sausage (pastured, organic, and local if available)
• One 5 ounce bag of baby spinach (Note: you could also use thawed, frozen spinach, just make sure you squeeze out as much water as possible.)
• 14 ounce can artichoke hearts, drained (we like Trader Joe’s)
• 1/2 cup homemade mayonnaise
• 1/2 cup freshly grated Parmesan cheese, plus 1/4 cup grated Parmesan cheese for topping
• 1 Tablespoon freshly squeezed lemon juice
• freshly ground black pepper
• 6 large Portabella mushrooms, stems and gills removed

What to do:

Pre-heat your oven to 350 degrees.

If your sausage is in casings, remove the meat and discard the casings. Heat a large skillet on medium heat. Place the sausage in the skillet and break into pieces, throughly cooking the meat. Drain the sausage from any extra fat in the skillet.

In another frying pan, wilt the spinach over medium-low heat. Place the wilted spinach in a mesh strainer and squeeze to remove as much water as possible.

In a food processor, place the spinach, artichokes, mayonnaise, 1/2 cup Parmesan cheese, lemon juice, and several grinds of black pepper. Pulse until roughly chopped, scrapping the sides as needed to help incorporate all of the ingredients. Next add half of the browned sausage to the food processor and pulse until just combined. In a large bowl, mix together the remaining sausage with the artichoke mixture.

Place the Portabellas top side down (so they form cups) on a large baking sheet. Divide the sausage artichoke mixture evenly among the 6 mushrooms, mounding the mixture slightly. Top with the remaining Parmesan cheese.

Place the baking sheet in the oven for 20-25 minutes or until the cheese is browned and the mushrooms have softened.

Yield 6 servings.

Recipe adapted from Health-Bent.