Turkey Sausage-Stuffed Grilled Portobellos

Turkey Sausage-Stuffed Grilled Portobellos

Serves 8

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.

  • 3 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, chopped
  • 1 large onion, chopped
  • 1 pound hot or mild turkey Italian sausage
  • 1 1/2 cups loosely packed baby spinach leaves
  • 1 cup dry breadcrumbs
  • 1/2 cup chopped parsley
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 portobello mushroom caps
  • 1 cup grated Manchego cheese
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Heat 1 tablespoon olive oil in a large skillet over high heat. Add garlic and onion and cook, stirring constantly for 2 to 3 minutes, until garlic begins to brown. Add sausage and cook for 10 to 12 minutes, until onion is translucent and sausage is browned and fully cooked. Remove from heat and stir in spinach, breadcrumbs, parsley, salt and pepper. Allow the mixture to cool while preparing the mushrooms.

Preheat a grill to medium-high heat. 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.

Nutritional Info: 
Per Serving:410 calories (260 from fat), 29g total fat, 10g saturated fat, 60mg cholesterol, 690mg sodium, 21g carbohydrate (3g dietary fiber, 4g sugar), 17g protein

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