Grilled Portobello mushrooms are a wonderful delight. They are smokey, meaty and juicy. Almost like a burger. They are stupendous when stuffed with other delicious things. I wanted to have a tasty and filling meal without a lot of fat and plenty of proteins. I had some extra lean ground beef on hand but you can easily use ground turkey or chicken. I added caraway and sage to make it taste like sausage then added some low-fat goat cheese and fat-free feta cheese to the mix. I also added fresh baby spinach leaves which was great as a “filler”. These turned out wonderful. They were cheesy, melty and bursting with flavor. We felt like we were treated to a restaurant quality meal and we even had left overs for lunch the next day.
Grilled “Sausage” Stuffed Portobello Mushrooms
4 Portobello mushroom caps
1/2 pound extra lean ground beef or turkey
3 scallions, chopped
2 cloves of garlic, finely minced
1/2 tsp caraway seeds
1 tbsp chopped fresh sage
1/2 tsp salt
1/3 cup fat-free feta cheese
1/4 cup goat cheese
1 cup chopped fresh baby spinach
1 tsp dried basil
Wipe the mushroom caps with a damp paper towel and salt and pepper them on both sides, set them aside on a cookie sheet. In a small bowl mix together the ground beef/turkey, caraway seeds, sage, garlic, salt, scallions. Mix well together and cook over medium high heat until meat is nicely browned and all the flavors are “married”, about 2-3 minutes. Mix to the cooked “sausage” mixture the feta and goat cheese, basil and baby spinach. Top each of the four mushroom caps equally and place on a heated grill, covered, for about 12-15 minutes. Serve as a main dish along with some fruit or a nice crunchy salad.