Making Babies (and making dinner when possible)

Portobello Mushroom with Spinach and Sausage Stuffing
Preheat oven to 425. In a medium pan, start cooking pork or turkey sausage until crumbly. Set aside. In same pan, add 1 large chopped shallot. If you don't have enough reserved drippings from the sausage, add some olive oil. Add a large bunch of spinach and let wilt. You can use frozen spinach, but make sure you thaw and drain. Meanwhile, get your portobello mushroom ready. Scoop out the stem and the insides. Season with salt and pepper. Drizzle with a small amount of balsalmic vinegar and olive oil. Set in oven and cook for 5 minutes or so. Back to the pan...In same pan, add some cream and a handfull of mixed shredded Italian cheeses. You can buy that pre-packaged. Add the sausage back to the pan and mix until incorporated. Remove mushrooms from oven and scoop the pan filling into the mushroom. Top with bread crumbs and some melted butter. You can also use panko for extra crunch. Cook in oven for about 20 minutes or until bubbly. Serve with a mixed green salad dressed with oil and vinegar.