Sunday, November 13, 2011

Stuffed Portobello Mushrooms with Gorgonzola

Gorgonzola stuffed portobella's with coffee crusted hanger steak.  
Pair these savory gorgonzola stuffed portobella mushrooms with my Kona Crusted hanger steak for great dinner. I love the earthy flavor from the portobella together with the gorgonzola.
This is truly a delicious recipe. Make a large platter of these and serve as a side dish or you could use baby portobella's to make bite sized appetizers.

Stuffed portobello mushrooms with gorgonzola.

Serves 4 
  • 4 large portobello mushrooms, stems removed
  • 2 Tbsp olive oil 
  • 2 cloves garlic, minced 
  • 2 Tbsp fresh parsley, chopped 
  • 1/2 cup crumbled Gorgonzola
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup grated parmesean
  • 1 small onion, shopped 
  • 1/2 teaspoon sea or kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning


Preheat oven to 375 degrees.
1. Lightly brush both sides of the mushrooms with olive oil and lightly salt and pepper the insides of each cap. Place on a lined sheet pan and place in the oven for 3 minutes.
2. Mix all other ingredients together in a bowl. Fill each mushroom with the cheese mixture and return to the oven to bake for about 10 minutes until they are melted and the mushrooms are tender. Turn the broiler on for a minute but watch closely until slightly browned and warmed through. 

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