Turkey Italian sausage, onions, garlic, breadcrumbs and parsley make a savory filling for portobello mushrooms, and grilling adds a smoky flavor. If bulk sausage is not available, buy it in links and remove it from the casing.
Home » Recipes » Turkey Sausage-Stuffed Grilled Portobellos
3 tablespoons extra-virgin olive oil, divided
4 cloves garlic, chopped
1 large yellow onion, chopped
1 pound hot or mild turkey Italian sausage, (not in casings)
1 1/2 cup loosely packed baby spinach leaves
1 cup dry breadcrumbs
1/2 cup chopped fresh parsley
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
8 portobello mushroom caps
1 cup grated Manchego cheese
Heat 1 tablespoon of the oil in a large skillet over high heat. Add garlic and onion and cook, stirring constantly until garlic begins to brown, 2 to 3 minutes. Add sausage and cook until onion is translucent and sausage is browned and fully cooked, 10 to 12 minutes. Remove from heat and stir in spinach, breadcrumbs, parsley, salt and pepper. Allow the mixture to cool while preparing the mushrooms.
Prepare a grill for medium-high heat cooking. Remove stems from mushrooms and scrape brown gills out of caps with a small spoon. (This step is not necessary, but prevents discoloration of the final dish.) Brush caps with remaining olive oil. Divide filling equally among mushroom caps, pressing it into a neat mound. Sprinkle cheese on top of filling and grill, covered, until mushrooms are tender and cheese is melted, about 10 minutes. Serve immediately.
Per Serving:410 calories (260 from fat), 29g total fat, 10g saturated fat, 60mg cholesterol, 690mg sodium, 21g carbohydrates, (3 g dietary fiber, 4g sugar), 17g protein.