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Portobello Mushrooms Stuffed with Italian Sausage,
Peppers, Onions, and Fennel

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Friday, November 10, 2006

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Portobello Mushrooms Stuffed with Italian Sausage, Peppers, Onions, and Fennel
Tom Fitzmorris

”I'm often asked for recipes for portobello mushrooms other than straight grilling. That's easy to understand: the mushrooms look so good even in a plastic-wrapped package that you want to figure out new things to do with them.
As did I. This recipe starts with a light, dry grilling to take some of the moisture out of the mushrooms so they'll hold together better. The Italian sausage is then broken up with some classic savory vegetables for a Creole-Italian take on stuffed mushrooms. The filling is quite loose, but avoid the temptation to stick it back together with cheese or bread crumbs.”

4 large (three- or four-inch diameter) portobello mushrooms
3 links Italian sausage, removed from casing
1/2 tablespoon olive oil
1 medium onion, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1/2 bulb fennel (anise) or 2 ribs celery, coarsely chopped
1/4 cup dry white wine
1/2 teaspoon lemon juice
Dash soy sauce
1/2 bunch flat-leaf parsley, chopped
1/3 cup plain bread crumbs
1/2 teaspoon salt
4 leaves fresh basil, julienne
1. Brush the dirt off the mushrooms and place them cap side down on a medium-hot skillet or griddle for about a minute, until they flatten out slightly. Remove to an oven pan or cookie sheet.
2. Break the sausage into a skillet and sauté until completely cooked. Keep stirring to keep the sausage from clumping up. Turn off the heat. Remove the sausage and drain.
3. Pour off the fat and wipe the skillet lightly with a paper towel. Heat the olive oil in the same pan over medium heat. When it shimmers, add the onion, bell pepper, and fennel or celery, and cook until just beginning to soften.
4. Add the wine, lemon juice, and soy sauce, and bring to a boil while stirring now and then. After a minute, add the sausage and the parsley back and cook until nearly dry.
5. Remove the pan contents to a bowl. Add the bread crumbs and salt and stir in with a kitchen fork to loosen up the mix.
6. Spoon the mixture very loosely into the mushrooms and run under the broiler until the mixture starts to sizzle and the bread crumbs are toasted--about two or three minutes. Top with the julienne basil.
Serves four.

[Serve with the pasta of your choice and plenty of good-quality Parmigiana cheese.]

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