2 tbsp olive oil, plus 1/4 cup
12 oz. Turkey sausage, casings removed
2 cloves garlic, minced
1/2 c mascarpone cheese, at room temperature
2 tbsp freshly chopped thyme leaves
2 tbsp fresh chopped oregano leaes
3/4 c plain bread crumbs
1 c. (4 oz) Gorgonzola
1/2 tsp kosher salt, plus extra for seasoning
1/2 tsp freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In a large skillet, heat 2 tbsp of oil over medium high heat. Ad the turkey 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, breadcrumbs, 1/2 c of Gorgonzola, 1/2 tsp salt and 1/2 tsp 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 Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.

Prep Time: 20 min.
Cook Time: 20 min.
Serves: 6

Cooks note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

Taken from FoodNetwork.com