Wednesday, December 22, 2010

rich and delicious stuffed portobello mushrooms

Rich and beautiful looking crowd pleaser!

I have Always feared and stayed clear of mushrooms, but portobellos are beautiful and and I LOVE to stuff absolutely anything I can. Stuffed chicken, stuffed bell peppers, stuffed mushrooms why not! These are easy to make, taste like heaven and are perfect for the holidays! They look and taste gourmet but are shockingly easy ENJOY!

What you will need for 6 mushrooms : 
  • 2 tablespoons olive oil, plus 1/4 cup
  • 12 ounces turkey sausage, casings removed
  • 2 cloves garlic, minced
  • 1/2 cup mascarpone cheese, at room temperature
  • 2 tablespoons freshly chopped thyme leaves
  • 2 tablespoons fresh chopped oregano leaves
  • 3/4 cup plain bread crumbs
  • 1 cup (4-ounces) Gorgonzola
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 6 large portobello mushrooms, stems removed

  • Place a grill pan over medium-high heat
  • In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage stirring frequently, cook then Add the garlic and cook for about a minute or so. Remove the pan from the heat. Stir in the mascarpone cheese.
  •  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.
  • 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 then repeat on the other side. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Put the mushrooms on the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.

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