Turkey-Stuffed Portabella Mushrooms

Steps

1. 1Preheat the grill to 350F. Line two grill-proof pans with aluminum foil.
2. 2Remove the stems from the mushroom caps and finely chop the stems.
3. 3Place the caps in a single layer on the foil-lined pans, gill-side up. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.Meanwhile, heat the oil in a large skillet over medium heat. Saut the onion until it begins to soften, about 3 minutes.
4. 4Add the chopped mushroom stems and cook 2 minutes.
5. 5Add the garlic and paprika, and cook 1 minute.
6. 6Add the turkey and cook until it's no longer pink, about 3 minutes.
7. 7Remove from heat. Stir in 3/4 cup chopped dried tomatoes.
8. 8Add the Parmesan and a grind or two of freshly ground black pepper, mixing until well blended.
9. 9Add salt, if needed.Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyre. Return the mushrooms to the grill. Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender.
10. 10Sprinkle with remaining dried tomatoes.
11. 11Serve immediately.