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

1. In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
2. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Remove the pan from the heat.
5. 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.
6. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
7. Brush the mushrooms on both sides with the remaining 1/4 cup oil and season with salt and pepper.
8. Grill them, stem side down, for 3 minutes.
9. Turn them over and grill the other sides for 2 minutes, or until tender.
10. Fill the mushrooms with the sausage mixture and top with the remaining 1/2 cup Gorgonzola cheese.
11. 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)