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.