Sausage Stuffed Portobello Mushrooms With Marinara Sauce
- 6 portobello mushrooms, stems removed
- olive oil
- 12 oz turkey sausage, casings removed
- 2 cloves garlic, minced
- 1/2 c mascarpone cheese, room temp
- 1 c shredded Fontina cheese
- 2 T fresh thyme
- 1/3 c italian breadcrumbs
- 1/4 c grated parmesan cheese
- salt & pepper
- 1/2 onion, cooked (reserved from marinara sauce below)
- Marinara Sauce
- 1 onion, chopped
- 1 garlic clove
- 1 14 oz can Contadina tomato sauce
- marsala wine
- grated parmesan cheese
- salt & pepper
- oregano
- Cook onion with olive oil in sauce pan. Remove 1/2 of the onion and reserve for sausage stuffing. Add rest of ingredients for marinara sauce. Simmer.
- In large skillet heat olive oil and cook sausage med-high heat, untill cooked thru. Add garlic and reserved onions. Cook 1 minute. Remove pan from heat. Stir in mascarpone. Add thyme, breadcrumbs, parmesan cheese, 1/2 of the fontina, salt & pepper. Stir till combined.
- Heat grill pan. Pre-heat oven broiler. Brush mushrooms both sides with olive oil and season with salt & pepper. Grill stem side down for 3 mins. Turn over and grill for 2 mins untill tender. Transfer to baking sheet. Fill each mushroom with sausage mixture and 1/2 of the fontina. Sprinkle with grated parmesan. Broil till warmed thru and cheese is melted. Serve with marinara sauce spooned over each mushroom.
portobello mushrooms, olive oil, turkey sausage, garlic, mascarpone cheese, fontina cheese, t, italian breadcrumbs, parmesan cheese, salt, onion, marinara sauce, onion, garlic, tomato sauce, marsala wine, parmesan cheese, salt, oregano
Taken from www.epicurious.com/recipes/member/views/sausage-stuffed-portobello-mushrooms-with-marinara-sauce-50072129 (may not work)