The Crunchy Moose: Grilled Gorgonzola and Sausage Stuffed Portobella Mushrooms

This is one of those "impress the in-laws" kinda meals! It's one of my personal favorites in my recipe box.

This is surprisingly easy with not many ingredients.

6 portobella mushrooms
1 lb. sausage
4 oz. marscarpone cheese
1 cup gorgonzola cheese
1 cup bread crumbs (about 4 slices of bread)
1 tsp. each of oregano and thyme (dried)

My sausage is from Homestead Farms. Read this post to find out how to find farms near you. Local is soooooooo important for your health (and your waistline. Really, I eat all these cheeses and high fat diet daily. And have lost weight while doing it. Find out more on this post.)

Brown your sausage on med-high heat. Be sure to break it up to small pieces.

Remove the stems from the mushrooms. You will be able to just pop them out with your hands. Chop them and add them to the meat. Cook for 2-3 minutes, remove from heat.

Season with pepper (salt isn't needed with the cheeses), oregano, and thyme.

You can use packaged bread crumbs. I don't keep them around for 2 reasons. I limit processed things as much as I can. Also, I don't use bread crumbs enough to buy the container. They go bad before I use them. So I just throw whatever bread I have in the processor. This recipe uses 3-4 pieces.

Remove the meat from heat. Add 1/2 cup marscarpone, 1 cup gorgonzola, 1 cup bread crumbs (if it's hard to mix, just put it back on low to melt the marcarpone for a minute or two while you stir).

Here are the cheese I used tonight.

I roasted some broccoli while Ryan grilled the mushrooms.

Juice of 1 lemon, about 2 tbsp olive oil, salt, and pepper. Roast in the over at 375 for about 20 minutes.

For the mushrooms, olive oil both sides of the mushrooms.

Throw them on the grill. About 3-4 minutes on both sides. We only do enough for the night. So we just did 2 tonight. We grill them when we eat them. Since the filling is already made, it doesn't take long and nobody likes soggy mushrooms.