Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Name: Grilled and Stuffed Portobello Mushrooms with Gorgonzola
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, plus extra for seasoning; 177 milliliters plain bread crumbs; 2 cloves garlic, minced; 113 grams cup Gorgonzola; 1 teaspoons kosher salt, plus extra for seasoning; 118 milliliters mascarpone cheese, at room temperature; 2 Tbsps olive oil, plus 1/4 cup; 2 Tbsps fresh chopped oregano leaves; 6 larges portobello mushrooms, stems removed; 2 Tbsps freshly chopped thyme leaves; 340 grams turkey sausage, casings removed

Grilled and Stuffed Portobello Mushrooms with Gorgonzola might be just the side dish you are searching for. This recipe serves 6. One serving contains 361 calories, 20g of protein, and 24g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of portobello mushrooms, mascarpone cheese, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Watch how to make this recipe.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

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Grill Pan

Grill

In a large skillet, heat 2 tablespoons of oil over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes.

Ingredients you will need

Turkey Sausage

Add the garlic and cook for 1 minute.

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Garlic

Remove the pan from the heat. Stir in the mascarpone cheese.

Ingredients you will need

Mascarpone

Equipment you will use

Frying Pan

Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.

Ingredients you will need

Breadcrumbs

Gorgonzola

Oregano

Pepper

Thyme

Salt

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 Gorgonzola starts to melt, about 5 to 7 minutes.

Ingredients you will need

Salt And Pepper