Grilled Portobellas Stuffed with Sausage, Spinach, and Mozzarella

3/4 lb. turkey sausage
1 med. yellow onion, sliced
1/2 c. dry red wine
8 oz. fresh spinach leaves, stems removed and coarsely chopped
1/2 c. water
Salt and pepper
4 tbsp. chopped fresh basil leaves
3 tbsp. chopped fresh flat-leaf parsley
8 oz. fresh mozzarella, diced
6 to 8 lg. portobello mushrooms, stems removed
Olive oil, for brushing
1-2 tomatoes, thinly sliced

Preheat grill to medium-high heat. Oil grates.

In a skillet over medium-high heat, brown sausage and break into small pieces. Add sliced onion and cook until tender and translucent, about 5 to 7 minutes. Add wine and cook until wine is completely reduced. Add spinach and water to pan, and season with salt and pepper. Cook until spinach has wilted, about 2 minutes. Remove from heat and stir in 2 tbsp. basil, 2 tbsp. parsley, and cheese. Stir together and allow to cool slightly.

Brush mushroom caps on both sides with olive oil and season with salt and pepper. Place on grill, cap side down, and cook until golden brown, about 4 minutes. Remove mushrooms from grill and place on a flat surface, cap side down. Fill mushrooms with sausage mixture and top each with one or two slices of tomato. Return to grill, cap side down, and close cover. Cook until mushroom and filling have heated through, cheese is melted, and tomato is soft, about 5 minutes. Remove to a serving platter and sprinkle with the remaining basil and parsley.

Sausage with Escarole and White Beans

1 tbsp. olive oil
1 lb. Italian sausage
2 sm. onions, cut into wedges
3 cloves garlic, thinly sliced
1/2 c. dry white wine (such as Sauvignon Blanc)
1 c. low-sodium chicken broth
1 19-oz. can white beans, drained and rinsed
1 sm. head escarole, tough stems removed and roughly chopped
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 c. grated parmesan cheese
Crusty bread (optional)

Heat oil in large saucepan over medium heat. Cook sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing.

Add onions to pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add garlic and cook, stirring, for 1 minute. Add wine and broth and bring to a boil. Add beans, escarole, salt, and pepper and cook, stirring occasionally, until escarole wilts, about 3 minutes.

Spoon into individual bowls and top with parmesan. Serve with sausage and crusty bread, if desired. Serves 4.

K-K's Notes:
If you are unable to find escarole, Swiss chard or spinach will work fine.