Preheat skillet over medium-high heat. Make Sausage into 4 large 3/4″ thick patties.  Cook sausage until brown on each side, remove from skillet and set aside.  Remove about half the grease from the sausage and then add diced onions and saute for 45 seconds until they sweat. Now add the wine to the skillet, and cook until the wine is completely reduced.  Add water, spinach, optional Anchovy Paste, basil, and parsley and cook down until spinach has totally wilted, about 2 minutes, folding all the ingredients until well mixed. Remove from the heat and stir in basil and parsley. Let sit for 5 minutes and place mixture in a colander and drain completely as possible, or spread mixture on several layers of paper towels to absorb moisture.

On a baking sheet, brush portobello mushrooms with olive oil on the cap side.  Place each Mushroom bottom side up and add one sausage patty on each mushroom. Spread a generous amount of the spinach mixture (and top with Optional one slice of tomato on each).  Add salt and pepper to taste and top with 2 overlapping pieces of Provolone Cheese.

Bake in the oven at 400 degrees until cheese has melted (and the optional tomatoes are soft), about 5 minutes. Remove to a platter and sprinkle tops parsley and basil. Bon appétit!