Grilled and Stuffed Portobello Mushrooms with Gorgonzola
Portobello mushrooms are one of the most versatile, hearty, and prized ingredients in Italian cooking. When I see large, meaty portobellos at the grocery store, I immediately think of all the ways my mother prepared them, and one of my favorites was grilled and stuffed with sausage, Gorgonzola, and fresh herbs. Serve the mushrooms as a side dish or as a meal in itself. Either way, you’ll be surprised at how quickly they disappear.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
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.
Step 2
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Step 3
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.
Step 4
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.
