Grilled and Stuffed Portobello Mushrooms

By mkuchel

mascarpone cheese!
Ingredients
1 (8 ounce) package cream cheese
¼ cup heavy whipping cream
2½ tablespoons sour cream
Directions
Combine well and use in recipes calling for Mascarpone cheese.

NOTE: Do not substitute low fat cream cheese or sour cream!

Ingredients

• 2 tablespoons olive oil, plus 1/4 cup
• 12 ounces sausage
• 2 cloves garlic, minced
• 1/2 cup mascarpone cheese
• 2 tablespoons freshly chopped thyme leaves
• 2 tablespoons fresh chopped oregano leaves
• 3/4 cup plain bread crumbs
• 1 cup (4-ounces) gruyere cheese
• 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

Details

Servings 6
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

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 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 cup of Gruyere cheese, 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 Gruyere chese. 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.