Bobby Flay's Grill It! - Bobby Flay [47]
Heat your grill to high.
Brush the cremini mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly, and then coarsely chop. Keep the grill on.
Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add the cremini mushrooms, garlic, walnuts, parsley, and thyme and process until finely chopped. With the motor running, slowly add ½ cup of the olive oil and process until smooth. Add ¼ cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
Brush the bread on the cut side with the remaining ¼ cup olive oil and season with salt and pepper. Place on the grill, oiled side down, and grill until golden brown, about 1 minute.
Remove the bread from the grill and evenly spread the pesto over the cut side of each half. Top the pesto with the fontina cheese. Return to the grill, cheese side up; close the cover of the grill; and cook until the cheese has melted, about 2 minutes.
Remove from the grill and sprinkle with the remaining 3 tablespoons Romano cheese. Cut each half into 4 equal pieces crosswise, garnish with parsley leaves, and serve.
Stuffed Portobellos with Sausage, Spinach, and Fresh Mozzarella Cheese
You couldn’t stop me from ordering this were I to see it on a menu, and to be honest, everyone will have trouble stopping themselves from chowing down these delicious stuffed mushrooms. Italian sausage and fresh mozzarella elevate an often-mundane cocktail-party offering to mythic status. Spinach and fresh herbs keep these meaty portobello caps fresh, while red chile flakes and garlic add a nice touch of heat. You could serve these whole as a hearty first course, pair them with a simple salad for a satisfying meal, or cut them into wedges and serve as an appetizer or a side dish.
Serves 4
6 tablespoons olive oil
12 ounces mild Italian sausage, casings removed
1 medium Spanish onion, finely chopped
2 cloves garlic, finely chopped
¼ teaspoon red chile flakes
½ cup dry red wine
8 ounces fresh spinach leaves, stems removed, coarsely chopped
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh basil leaves, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for garnish
12 ounces fresh mozzarella, cut into small cubes
4 large portobello mushrooms, stems removed
2 plum tomatoes, thinly sliced
Heat 2 tablespoons of the oil in a large sauté pan over high heat. Add the sausage and, using a wooden spoon, break it up into small pieces. Cook until golden brown and cooked through, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towels.
Add the onion to the pan and cook until soft, 3 to 4 minutes. Add the garlic and red chile flakes and cook for 30 seconds. Return the sausage to the pan, add the wine, and simmer until the wine has completely evaporated. Add the spinach and ½ cup water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the basil, parsley, and mozzarella and let cool slightly.
Heat your grill to high.
Brush the mushrooms caps on both sides with the remaining 4 tablespoons oil and season with salt and pepper. Place the mushrooms on the grill, oiled side down, and cook until golden brown, about 4 minutes.
Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place the mushrooms on the grill, cap side down. Close the cover and cook until the mushrooms and filling have heated through, the cheese has melted, and the tomatoes are soft, about 5 minutes.
Remove to a platter and