Stuffed Portobello Mushrooms
Wipe portobello mushrooms with a paper towel, trim, remove stem and place mushroom caps in a casserole dish.
Rinse chile pepper and chop finely.
Rinse tomatoes, cut into quarters, remove seeds and cut into small cubes.
Peel garlic and chop finely.
Rinse spinach, trim, drain well and chop coarsely.
Rinse thyme leaves, pluck leaves from stem and mix in a bowl with diced tomatoes, garlic, spinach, chile pepper and curry. Fill portobello mushroom with spinach mixture and drizzle with oil. Place sausage on top and bake in a preheated oven at 180°C (350°F) for about 15 minutes. Remove from the oven and season with salt. Serve while hot.