Lasagna stuffed Portobello mushrooms and Fat Bastard Merlot

These stuffed mushrooms from willowbirdbaking.com are filling, hearty, and delicious. Double the recipe for a quick and easy dinner and don’t forget to serve it with a bottle of Fat Bastard Merlot.

Ingredients:

2 large portobello mushroom caps
3 tablespoons olive oil
kosher salt and freshly ground pepper
1/2 link hot Italian sausage
6 tablespoons tomato pasta sauce*
3/4 cup whole milk ricotta cheese
1/2 egg (lightly beat it, then discard half)
1 tablespoon fresh chopped basil
1/2 teaspoon fresh chopped rosemary
2 cloves roasted garlic, smashed
freshly grated mozzarella and pecorino romano cheese, to taste

CLICK HERE for the instructions.

Serve with: a bottle of Fat Bastard Merlot

The Fat Bastard Merlot was made from carefully selected grapes with the aim to produce ripe-flavoured and silky textured wine. All fruit was de-stemmed, gently pressed and whole berry fermented to retain fruit aromas and character. The wine was aged in small oak barrels for 16 months, which added greater weight and complexity. This wine has a deep ruby colour and ripe berry aromas leading to a juicy palate of blackberries, plums and black cherries, with soft, rounded tannins.

The Fat Bastard Merlot is available in South Africa and retails between R95 and R100.