Grilled and Stuffed Portobello Mushrooms with Gorgonzola

4.9(11)

by Giada De Laurentiis·published 2016-11-15

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ItalianAppetizer

Servings

6 servings

Total time

—

Calories / serving

424 kcal

Ingredients (11)

serves

2 tablespoons olive oil, plus 1/4 cupolive-oil
12 ounces turkey sausage, casings removedturkey-sausage
2 cloves garlic, mincedgarlic
1/2 cup mascarpone cheese, at room temperaturemascarpone
2 tablespoons fresh thymethyme
2 tablespoons fresh oreganooregano
3/4 cup plain breadcrumbs
1 cup (4 ounces) Gorgonzola, crumbledgorgonzola
1/2 teaspoon kosher salt, plus extra for seasoningsalt
1/2 teaspoon freshly ground black pepper, plus extra for seasoningpepper
6 large portobello mushrooms, stems removedportobello-mushroom

Instructions (4 steps)

01Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
02In 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.

03Brush 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.

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Not rich — missing servings, total time, or calories.