Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

23 Minutes

4 Servings

Chef’s Knife

Bamboo Cutting Board

10½-inch Skillet

5-quart Mixing Bowl

1-quart Mixing Bowl

Double Griddle

8 medium Portobello mushrooms, stems removed

3 tablespoons olive oil

1 pound lean ground turkey

1 tablespoon minced garlic

8 ounces mascarpone cheese (1 cup)

4 ounces crumbled gorgonzola cheese (1 cup)

1 tablespoon oregano, chopped

½ cup bread crumbs

Salt and black pepper to taste

  1. Cut ingredients with the Chef’s Knife. Remove stems from mushrooms.
  2. Add 1 teaspoon olive oil to the skillet and preheat at medium-high for 3 minutes or until oil is very hot. Add turkey (previously seasoned with salt and pepper to taste) and minced garlic. Cook for 7 minutes at medium heat, while stirring. Turn off the stove.
  3. In the 5-quart bowl, add cooked turkey (without liquid), mascarpone cheese, half gorgonzola cheese, oregano and bread crumbs. Stir well.
  4. Preheat oven to 350° F. With a cooking brush, cover with oil both sides of the mushrooms.
  5. Spread remaining oil to cover the griddle. Preheat at medium-high for 2 minutes. Place mushrooms and slightly brown each side for about 3 minutes; reduce heat if griddle is smoking. Turn off the stove and place mushrooms on cutting board.
  6. Carefully stuff mushrooms with turkey mixture and top with remaining gorgonzola cheese. Place stuffed mushrooms back on the griddle. Bake for 10 minutes and serve immediately.