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Grilled Stuffed Portobellos with Gorgonzola

From Our Kitchen

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


2 Tbsp. olive oil, plus ¼ cup
12 oz. turkey sausage, casings removed
2 cloves garlic, minced
½ cup mascarpone cheese, at room temp.
2 Tbsp. fresh thyme, chopped
2 Tbsp. fresh oregano, chopped
¾ cup plain bread crumbs
1 cup gorgonzola cheese
½ tsp. kosher salt, plus extra for seasoning
½ tsp. freshly ground black pepper, plus extra
6 large portobello mushrooms, stems removed


In large skillet, heat 2 Tbsp. of oil. Add the turkey sausage and cook, stirring frequently until cooked through, about 5 minutes. Add the garlic and cook for one minute. Remove pan from heat. Stir in mascarpone, and add the thyme, oregano, breadcrumbs, ½ cup of Gorgonzola, and ½ teaspoon each of the salt and pepper. Stir until all ingredients are combined.

Brush 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 more minutes until tender. Fill each mushroom with the sausage mixture and top with 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.

The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.