Grilled and Stuffed Portobello Mushrooms

So this meal was super yummy!  Might be a new favorite of the Sodahls....it was super easy to make too.  We made this with grilled asparagus - and it was a yummy side!!  Yum yum in my tum :)

Serves 6

Ingredients:
2 tablespoons olive oil, plus 1/4 cup
12 oz turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese (at room temp)  **found this in the fancy cheese section
2 tbls fresh thyme
2 tbls fresh oregano
3/4 cup plain breadcrumbs
1 cup (4oz) gorgonzola, crumbled
1/2 tsp salt and pepper
6 large portobello mushrooms, stems removed

Directions:

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

In 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.

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.  (It was too chilly to grill outside - so we just grilled on the stove top.  Use a flat pan - and do the same thing on high heat)

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.  (Again, it was too cold to grill - so we just put on a cookie sheet, stuck in the oven on high broil, and watched carefully until the cheese had melted)