Ground Turkey Sausage Stuffed Portobello Caps with Sharp Wisconsin Cheddar

1. To a pound of ground turkey sausage, add a few finely minced scallions, jalapeños, and other spices for flavor.
2. Divide the seasoned meat mixture into patties, shaping them to fit into cleaned portobello caps.
3. Grill the stuffed portobello caps mushroom side down at 275F (135C) until the internal temperature of the turkey sausage reaches 155F (68C).
4. Add slices of sharp Wisconsin cheddar cheese on top of each patty.
5. Continue grilling until the internal temperature of the patties reaches 165F (74C) and the cheese is melted. (Optional: add bacon slices for extra flavor).