Grilled Portabella Mushrooms Stuffed with Cranberry and Sausage

• 6 each Portabella mushrooms
• 4 cups mesclun greens
• ¼ cup sweetened dried cranberries
• Cranberry and Sausage Stuffing (see below)

Cranberry Sausage Stuffing:

• 1 cups quinoa grain, uncooked
• ½ lb sweet Italian sausage, casings removed
• ¼ cup unsalted butter, melted
• 1 cup leeks, coarsely chopped
• 1 cup celery, chopped
• 2 teaspoons rosemary, chopped
• 1 teaspoon thyme, chopped
• 1 cup sweetened dried cranberries
• 2 cups chicken stock 
• ¼ cup goat cheese
• Salt and pepper, to taste

Make the Stuffing:

1. Gather all ingredients and chop vegetables and herbs.
2. Place chicken stock and quinoa in sauce pan, cover and bring to boil over high heat.
3. Reduce heat and simmer until liquid has been absorbed by the grain. (About 15 minutes.)
4. Melt butter over medium heat in sauté pan, add sausage (casings removed) and sauté, stirring constantly, for 3 minutes.
5. Add leeks and celery and continue to cook until leeks are translucent and sausage is cooked through.
6. Add rosemary and thyme.
7. Remove from heat and add to quinoa.
8. Salt and pepper to taste.

Grill the Portabella Mushrooms:

1. Scrape out center of mushroom caps (gills).
2. Season caps with salt and pepper.
3. Place on grill over medium heat for 5 - 8 minutes.

Assemble:

1. Place greens on center of serving platter.
2. Stuff mushrooms with quinoa sausage stuffing.
3. Place stuffed mushrooms on greens.
4. Sprinkle mushrooms with goat cheese and sweetened dried cranberries.