A quick, easy and hearty meal to pair with any of our Scott Harvey Barberas.
6 large portobello mushroom tops, stems removed and gills scraped
Extra-virgin olive oil, for liberal drizzling, plus 1 tbsp.
Salt and freshly ground black pepper
1 pound Italian sweet sausage
1/2 pint grape tomatoes
1/2 cup cream
1/2 cup basil leaves, shredded or torn
1/2 cup shredded Parmigiano cheese
Preheat the broiler.
Dress the mushroom caps with a good size drizzle of extra-virgin olive oil and season with salt and pepper. Set the mushrooms on a foil-lined baking sheet and broil the portobello mushrooms 5 minutes on each side, or until tender. The following step can be started while the caps are broiling, just make sure to remove the mushrooms before they burn.
Heat 1 tablespoon extra-virgin olive oil in a skillet over medium-high heat. Add the sausage and brown, crumbling the meat as it cooks. Add the tomatoes to the skillet and cook another few minutes until they burst. Comine the cream to the sausage and tomatoes and reduce 2 to 3 minutes more. Remove the sausage from the heat and fold in basil. Fill the broiled mushroom caps and top with Parmigiano.
Return to broiler to brown for 2 to 3 minutes. Serve with a crisp green salad.