Grilled and Stuffed Portobello Mushrooms with Gorgonzola
- 1/4 cup plus 2 tablespoons olive oil
- 12 ounces turkey sausage, casings removed
- 2 garlic cloves, minced
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh oregano leaves
- 3/4 cup plain dried bread crumbs
- 1 cup (4 ounces) crumbled Gorgonzola cheese
- Salt and freshly ground black pepper
- 6 large portobello mushrooms, stems removed
- In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
- Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes.
- Add the garlic and cook for 1 minute.
- Remove the pan from the heat.
- Stir in the mascarpone cheese, thyme, oregano, bread crumbs, 1/2 cup of the Gorgonzola cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Brush the mushrooms on both sides with the remaining 1/4 cup oil and season with salt and pepper.
- Grill them, stem side down, for 3 minutes.
- Turn them over and grill the other sides for 2 minutes, or until tender.
- Fill the mushrooms with the sausage mixture and top with the remaining 1/2 cup Gorgonzola cheese.
- Grill them, stuffing side up, until the stuffing is warmed through, 5 to 7 minutes.
olive oil, turkey sausage, garlic, mascarpone cheese, thyme, oregano, bread crumbs, gorgonzola cheese, salt, portobello mushrooms
Taken from www.epicurious.com/recipes/food/views/grilled-and-stuffed-portobello-mushrooms-with-gorgonzola-386889 (may not work)