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Stuffed Portobello Mushrooms with Blue Cheese


In preparation for my triathlon in a couple of weeks, I went for a long run in the rain Saturday morning. To reward myself (and to keep out of the rain) I cooked up a storm the rest of the weekend; Baked Artichoke Dip, S'mores Stuffed Chocolate Chip Cookies, Chicken Burgers (with meat from my grinder), Onion Rings, and these Stuffed Portobello Mushrooms.  I don't know if I'm done yet, but my husband uncorked a bottle of wine so I'm pretty sure that means he's done cleaning up my messes for the weekend.  I'm not sure why, but I have been craving stuffed mushrooms for awhile now and these definitely satisfied me.  The recipe for the mushrooms is below and I'll post the other recipes soon.


4 portobello mushrooms, stems removed
12 oz. of Italian chicken sausage, casing removes and cut up into bite size pieces (If I was really ambitious this weekend I would have made my own, but I used al fresco brand)
1/4 vidalia onion, chopped
3-4 minced garlic cloves
1/2 cup plain bread crumbs
2/3 cup mascarpone cheese
1 teaspoon dried thyme leaves
1/2 teaspoon ground oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup blue cheese
olive oil

Preheat grill pan to medium to medium high heat.

Heat oil in large skillet over medium high heat.  Add sausage, onion and garlic to skillet, saute for 5-7 minutes until sausage is cooked through.  Meanwhile brush mushrooms with olive oil and place on grill pan, cooking each side for 2-3 minutes and then setting aside (keeping grill pan on at medium high heat).  Once the sausage is cooked, turn burner to low and stir in  bread crumbs, mascarpone cheese, thyme, oregano, salt, and pepper.  Once that is stirred together, remove from heat and add blue cheese to the mixture.

Assemble the mushrooms, by placing 1/4 of chicken sausage mixture in each mushrooms, and then place on grill.  Grill for about 7-8 minutes, until they are heated through.





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