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Categories:
portobello mushrooms olive oil turkey sausage garlic Mascarpone cheese Fontina cheese Italian breadcrumbs Parmesan cheese salt onion marinara sauce onion garlic tomato sauce Marsala wine Parmesan cheese salt oregano
Viewed: 85 - Published at: 8 years agoIngredients
- 6 portobello mushrooms, stems removed
- olive oil
- 12 oz turkey sausage, casings removed
- 2 cloves garlic, minced
- 1/2 c mascarpone cheese, room temp
- 1 c shredded Fontina cheese
- 2 T fresh thyme
- 1/3 c italian breadcrumbs
- 1/4 c grated parmesan cheese
- salt & pepper
- 1/2 onion, cooked (reserved from marinara sauce below)
- Marinara Sauce
- 1 onion, chopped
- 1 garlic clove
- 1 14 oz can Contadina tomato sauce
- marsala wine
- grated parmesan cheese
- salt & pepper
- oregano
Method
- Cook onion with olive oil in sauce pan. Remove 1/2 of the onion and reserve for sausage stuffing. Add rest of ingredients for marinara sauce. Simmer.
- In large skillet heat olive oil and cook sausage med-high heat, untill cooked thru. Add garlic and reserved onions. Cook 1 minute. Remove pan from heat. Stir in mascarpone. Add thyme, breadcrumbs, parmesan cheese, 1/2 of the fontina, salt & pepper. Stir till combined.
- Heat grill pan. Pre-heat oven broiler. Brush mushrooms both sides with olive oil and season with salt & pepper. Grill stem side down for 3 mins. Turn over and grill for 2 mins untill tender. Transfer to baking sheet. Fill each mushroom with sausage mixture and 1/2 of the fontina. Sprinkle with grated parmesan. Broil till warmed thru and cheese is melted. Serve with marinara sauce spooned over each mushroom.
