Hearty and meaty Portobello mushrooms are enhanced with a sausage filling. Potato salad is a nice addition to this plate.
4 to 6 (4-inch wide) Portobello mushrooms, stems discarded and wiped with a damp paper towel.
1/4 cup olive oil, divided
Salt and freshly ground black pepper to taste
1 large shallot, chopped
1/2 pound Smoked Kielbasa, French Garlic Sausage, or purchased cooked sausage, chopped
3/4 cup plain breadcrumbs
1/4 cup mayonnaise
1 teaspoon herbes de Provence
1/2 cup grated Gruyère
1. Prepare a medium-hot charcoal or gas grill.
2. Brush mushrooms with 2 tablespoons oil, and sprinkle with salt and pepper.
3. Heat remaining oil in a skillet over medium-high heat. Add shallot and sausage, and cook, stirring frequently, for 3 minutes, or until shallot is translucent. Scrape mixture into a mixing bowl, and add breadcrumbs and mayonnaise, and stir well. Season to taste with salt and pepper, and set aside.
4. Grill mushrooms stem side down for 5 minutes. Remove mushrooms from the grill and place them on a baking sheet. Divide sausage mixture into grilled side of mushrooms, and sprinkle with cheese.
5. Return mushrooms to the grill, stuffing side up, and grill, covered, for 3 to 5 minutes, or until cheese melts and mushrooms are tender. Serve immediately.
Note: The mushrooms can be pre-cooked and stuffed up to 6 hours in advance and refrigerated, tightly covered.