Grilled and Stuffed Portobello Mushrooms with Gorgonzola
You can never have too many side dish recipes, so give Grilled and Stuffed Portobello Mushrooms with Gorgonzolan a try. This recipe makes 6 servings with 361 calories, 20g of protein, and 24g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of olive oil, turkey sausage, oregano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 42 minutes.
Instructions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a large skillet, heat 2 tablespoons of 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.
Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.