1 portobello mushroom
1 clove of garlic, minced
1 italian sausage link, casing removed
about 2 cups spinach, loosely packed
Preheat oven to 350*.
In a pan, brown sausage, breaking into small pieces. Meanwhile, remove the stem from the mushroom, discarding any tough or woody parts; roughly chop the rest. Once the sausage is cooked through, add the garlic and the chopped mushroom cook until the mushroom is soft and the garlic is aromatic. Remove this mixture from the heat and spoon into the top of the mushroom cap, top down. Bake at 350* for about 15 minutes, or until the mushroom is cooked through.