stuffed portabellas

1 pound sausage (bulk or just remove the casings)
1 box of frozen spinach, defrosted and drained
1 medium onion, chopped
4 large portabella mushrooms
1 egg
fat (coconut oil, olive oil, butter, etc.)
salt & pepper

in a preheated skillet, saute the yellow onion in your choice of fat until it starts to get translucent, about 5-7 minutes. when they are done, remove from the heat and let cool for a few minutes.

meanwhile, (if you have to) remove the casings from your sausage and place the bulk sausage in a large bowl. next up, spinach. i find the best way to remove all the water from frozen spinach is that after it has been defrosted, place it into a clean kitchen towel and just ring the hell out of it. add the drained spinach, eggs, salt & pepper and cooled onions to the bowl. mix everything together really well with your hands...

preheat your oven to 375 degrees. remove the stems (leave the gills) from the mushrooms, drizzle with olive oil (or another fat) and sprinkle with salt and pepper.

divide your sausage mixture into 4 equal parts and mound it on top of the mushroom caps. bake them for 25-30 minutes.

 we served it with steam broccoli topped with kerrygold butter.



packed leftovers



4 portabella caps was perfect for dinner for two and leftovers the next day. george said this was in the running for his most favorite meal to date!