4 large portobello mushrooms, stems and ribs removed
2 Tbsp. Bertolli® Classico™ Olive Oil
1 lb. sweet Italian sausage links, removed from casing and crumbled
1 cup chopped onion
1 jar Bertolli® Tomato & Basil Sauce, divided
1 1/2 cups torn fresh bread
3/4 cup crumbled Gorgonzola cheese, divided
1/4 cup toasted pine nuts
1 bag (10 oz.) baby spinach leaves [or arugula ]
Preheat oven to 425°. Evenly drizzle both sides of mushrooms with Olive Oil, then season, if desired, with salt and black pepper. Arrange mushrooms on cookie sheet; set aside.
Brown sausage in 12-inch nonstick skillet; drain, if desired. Stir in onion and cook, stirring occasionally, 3 minutes or until tender; cool slightly.
Combine sausage mixture, 1 cup Sauce, bread, 6 tablespoons cheese and pine nuts in medium bowl. Evenly spoon sausage mixture onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15 minutes or until mushrooms are tender.
Meanwhile, bring spinach and 1/4 cup water to a boil in 5-quart saucepot over high heat. Reduce heat to low and cook covered, stirring occasionally, 2 minutes or until spinach is wilted. Season, if desired, with salt and black pepper. Evenly arrange spinach on plates, then top with mushrooms. Serve with remaining Sauce, heated.
TIP: For VEGETARIAN STUFFED MUSHROOMS, omit sausage and cook chopped mushroom stems with onion.
GREAT VARIATION: To make APPETIZER STUFFED MUSHROOMS, prepare filling as above and stuff into white mushroom caps. Bake 10 minutes or until tender.