These stuffed portobello “tartlets” are endlessly versatile, as roasted portobello caps are the perfect vessels for all sorts of toppings. I have stuffed them with creamy scrambled eggs for an elegant brunch, tomato sauce and mozzarella for a take on pizza, and ground veal and béchamel for an elegant first course.
In this recipe, I use ground sausage mixed with vegetables, topped with a layer of melted cheese. I use fontina cheese, as I love its distinct sharp flavor and how it melts, but Swiss, Munster, or even manchego work, too. Just make sure you use a semi-soft cheese, so it will melt beautifully.
