. 6 medium portobello mushroom caps
. 1 lb. bulk Italian sausage
. 1 medium onion, diced
. 4 cups fresh baby spinach leaves
. 1 cup panko breadcrumbs (1/2 cup reserved for topping)
. 1 1/2 cups shredded mozzarella cheese
. 1/2 cup freshly grated Parmesan
. 1/4 cup garlic infused olive oil
. + 2 tablespoons
. 1/2 teaspoon red chili flakes (optional)
. kosher salt and freshly ground pepper to taste
. (optional - drizzle with Oregano Fused Olive Oil before serving

1. Preheat oven to 350 F.

2. Line a 13"x 9" pan with parchment paper. Remove any gills from mushroom caps
along with any remaining untrimmed stem that may be attached and reserve.
Brush the inside of the caps with two tablespoons of garlic olive oil. Season with
salt and pepper to taste and arrange mushroom caps stem side up in prepared
pan.

3. Add 1/4 cup garlic olive oil to a large sauté pan over medium heat. Brown
sausage, breaking up any large pieces as it cooks. Add onion, reserved
mushroom trimming (optional), and chili flakes to the pan. Sauté until onion
becomes translucent.

4. Add baby spinach and sauté for two minutes until fully wilted.
Remove pan from heat and add one cup of mozzarella cheese and 1/2 cup
breadcrumbs to the sausage mixture, stirring to incorporate well until cheese
begins to melt. Taste for seasoning and adjust accordingly with salt and pepper.
Spoon two tablespoons (or enough to generously fill each mushroom cap) into
the portobello caps. Top each cap with a pinch of reserved mozzarella, followed
by a pinch of parmesan, and finish with a teaspoon of reserved panko
breadcrumbs. Bake in the center of the oven for 25-30 minutes until the tops are
golden brown, and the mushrooms are fully cooked through.