Do you hate when you have a recipe that calls for ½ an onion or ½ a bell pepper? I’ve been working through some “leftover” ingredients in my refrigerator, but these stuffed mushrooms turned out so well I’m keeping the recipe to make them again!

• ⁠1-2 Tablespoons of Olive Oil⁠
• 1# Italian sausage, chicken, turkey, or pork⁠
• 6 portobello mushrooms, stemmed and gills removed, 1 mushroom chopped⁠
• ½ onion, chopped⁠
• ½ red bell pepper⁠
• 2 cloves garlic, minced⁠
• Parsley chopped⁠
• 2 cups fresh spinach, roughly chopped⁠
• ¼ cup shredded parmesan cheese⁠
• ½ cup shredded mozzarella cheese⁠
• ¼ cup Panko breadcrumbs⁠

1. Preheat the oven to 375. ⁠
2. Brown the Italian sausage in a large skillet over medium-high heat.⁠
3. Remove all but one tablespoon of oil before adding the chopped mushroom, onion, and red pepper.
4. When the vegetables are soft, add the minced garlic and cook for an additional 1 minute. Remove from the heat. ⁠
5. Stir in the spinach. ⁠
6. Mix in the parmesan and mozzarella cheese. Split the mixture between the five remaining mushrooms. ⁠
7. Top with panko breadcrumbs. ⁠
8. Cook in the oven at 375 degrees for about 30 minutes.⁠

I served these stuffed mushrooms with some air-fried butternut squash. And we enjoyed a delicious Italian Barbera to go with it.