Grilled “Sausage” Stuffed Portobello Mushrooms

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.

Mix together the ingredients for the “sausage”

Saute the meat mixture until everything is cooked

Add all the other ingredients to the home made sausage before filling the mushroom caps

Grill covered for 12-15 minutes

Wonderful served with fresh fruit and a salad

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.