Food & Cooking Recipes Appetizers Stuffed Portobellos with Arugula-and-Bread Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 4 Hot Italian turkey or pork sausage also works great here. Ingredients 4 large portobello mushrooms (1 pound total), stems removed 7 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper ½ loaf rustic Italian bread, cut into ¾-inch cubes (6 cups) 1 pound spicy Italian chicken sausage, casings removed 1 large egg, lightly beaten 1 ¼ cups shredded fontina (from a 4-ounce block) 4 cups packed baby arugula 1 small bulb fennel, thinly sliced (2 cups) 4 teaspoons white balsamic vinegar Directions Preheat oven to 450 degrees with racks in upper and lower thirds. Place mushrooms stem-side up on a rimmed baking sheet; brush all over with 3 tablespoons oil. Season with salt and pepper. On another rimmed baking sheet, toss 4 cups bread with 2 tablespoons oil; season with salt and pepper. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 minutes. Combine sausage, egg, and remaining 2 cups bread; season with salt and pepper. Divide evenly among mushroom caps; roast until cooked through, 15 minutes more. Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 minutes. Toss croutons with arugula, fennel, vinegar, and remaining 2 tablespoons oil; season with salt and pepper. Serve mushrooms, with salad alongside. Armando Rafael Rate it Print