I wanted to try something new on the grill and found this gem in my mother’s stash. It is a great alternative to a burger and a bun. Delicious, healthy and quick to prepare. I served the stuffed mushrooms with grilled asparagus and a chilled white wine – a delicious combination on a warm evening.
Grilled Portobello Mushrooms Stuffed with Turkey and Sage
Ingredients
- 4 Portobello mushroom caps
- 1 teaspoon olive oil
- 1/4 cup finely chopped onion
- 2 tablespoons breadcrumbs
- 4 teaspoons minced fresh sage
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 12 oz ground turkey
- sharp Cheddar cheese slices
- fresh sage, for garnish
Instructions
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Prepare grill to approx. 350 degrees. Remove stems from mushrooms and with a spoon scrape out the gills. Rub tops of mushroom caps with olive oil. Place stem side up on a platter. Combine the onion, breadcrumbs, minced sage, pepper, salt and turkey in a mixing bowl. Divide mixture into four portions and pat into the mushroom caps. Place mushrooms on prepared grill and cook with grill top covered for 15 - 20 minutes or until cooked through. Top with cheese slices; grill until cheese is melted. Serve immediately and garnish with sage leaves.