I'm going to get started on my Portobello mushrooms. So, let’s grab the mushrooms and
over here, our sausage and Gorgonzola cheese. These are fantastic. Let me show you how
beautiful they are. They are so meaty. They’re perfect and I’m going to stuff them with
some turkey sausage which is even better.

So, I want to season them with a little bit of olive and salt and pepper. You want to flavor
the mushrooms because they’re sponges right? So, they absorb all the flavors you add to
them. A little salt and some pepper, just right in the cap just like that. And now, I want to
get them on the grill. Heat them up. They take a few minutes to grill.

I had my butcher take the turkey sausage meat out of the casing. Throw it in the pan, here
we go. I’m going to grab that wooden spoon and I just want to break up the meat and get
it cooking. All right, so the garlic, I’m just going to throw that right in there. It heats up
with the actual turkey sausage and gives it more flavor. Some oregano and some thyme,
just a little bit. Things that I feel like worked really well with the turkey sausage and the
mushrooms because they’re all really hearty. Let’s chop that all up.

This is a really great dish to make ahead of time and then you warm it up. I got a half of
cup of mascarpone cheese, salt, a little pepper and Gorgonzola; it’s like that sharp-like
bite. I’ll just do about half of this, about a cup of Gorgonzola, never going to add more
Gorgonzola on top right before we put them in the broiler.

To hold this whole thing together are some bread crumbs. So, grab some bread crumbs,
just some plain bread crumbs. Just about three quarters of a cup of bread crumbs. It kind
of breezes all together and adds a nice crispiness to the mushrooms.

So, just mix that all up. Let’s grab some tongs; we’re going to flip the mushrooms. So,
I’m going to give those one more minute on that side and my turkey sausage is looking
good. So, I turn that off. We’ll add the turkey sausage into the cheese mixture. I’m very
excited about this. This is going to be really good.

Let’s just mix this all together. Okay. So now, grab a spoon and we just fill each
mushroom with the filling. So, spoon it right in there. See how nice this is? It makes for a
beautiful presentation. It’s festive and it’s really easy with lots of flavor and then I top it
with a little bit of Gorgonzola cheese but we want to put it under the broiler with the
Gorgonzola cheese right before everybody gets it, so they’re nice and hot and the cheese
melts all over it.