Turkey Sausage-Stuffed Grilled Portobellos

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.