Grilled and Stuffed Portobella Mushrooms

12  ounces		Jimmy Dean Regular Pork Sausage - Roll
1  teaspoon		Oregano - Fresh
1/8  cup		Progresso Plain Bread Crumbs
1  cup		Stella Gorgonzola Cheese - Crumbled
1  dash		Table Salt
1  pinch		Ground Black Pepper
6		Mushroom Council Portobello Mushrooms - Fresh
1/2  cup		White Onion - Chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Grilled and Stuffed Portobella Mushrooms ingredients. The serving size for any ingredient in Grilled and Stuffed Portobella Mushrooms may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add 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, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon 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.

Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.