Monday, December 21, 2009

Stuffed Portobello Mushrooms with Marscapone and Gorgonzola

This was a recipe that Giada made on the Food network, however she made it with turkey sausage and did not use shallots. Since I did not have turkey sausage, I mixed things up a bit and made it my own recipe by adding shallots and panko bread crumbs. But with stuffed mushrooms you can pretty much make any type of mixture you would like and they will turn out yummy.

2 tbsp olive oil, plus 1/4 cup

12 ounces hot Italian sausage, casings removed

2 cloves garlic, minced

2 shallots, minced

1/2 cup mascarpone cheese, at room temperature

2 tbsp freshly chopped thyme leaves

2 tbsp fresh chopped oregano leaves

3/4 cup panko crumbs

1 cup (4-ounces) Gorgonzola

1/2 tsp sea salt, plus extra for seasoning

1/2 tsp freshly ground black pepper, plus extra for seasoning

4 large Portobello mushrooms, stems removed

Preheat the oven to 350 degrees. 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 shallots cook for 5 minutes. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined. Place the mushrooms on a large cookie sheet (I used a pie pan with a rim to prevent the juices from flowing over). Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 25 – 30 minutes or until the mushrooms are tender.

Alternative: You can use turkey sausage, ground beef, ground chicken, ground turkey. Just add different seasonings to spice it up, crushed red pepper, parsley, parmesan cheese, or gruyere, etc just to name a few

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