Gorgonzola and Sun Dried Tomato Stuffed Portobello Mushrooms

Portobello mushrooms stuffed with crumbled Gorgonzola cheese, sun dried tomatoes, garlic and fresh rosemary make a delicious appetizer or meatless meal.

I love Gorgonzola cheese; which is a veined blue cheese produced mainly in the northern region of Italy. However, the rest of my family doesn't care for it.

So when I picked up some crumbled Gorgonzola cheese instead of Goat cheese at the store, I had to find something to make with it and whipped up these Gorgonzola and Sun Dried Tomato Stuffed Portobello Mushrooms.

How do you make Gorgonzola and Sun Dried Tomato Portobello Mushrooms?

To make this recipe, combine the Gorgonzola cheese, sun dried tomatoes, garlic, a little EVOO, salt and pepper in a small bowl. Using a damp cloth, wipe off the mushrooms to remove any dirt; then stuff each mushroom cap with the cheese mixture.

Place the mushrooms in an oven safe baking dish and cook for 10 minutes in a 425 degree F preheated oven.

These Gorgonzola and Sun Dried Tomato Stuffed Portobello Mushrooms were so flavorful and filling. If you want to make these as an appetizer to feed a crowd instead, purchase the smaller baby portobello mushrooms. ~Enjoy!

Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook!

Gorgonzola and Sun Dried Tomato Stuffed Portobello Mushrooms

Carrie's Experimental Kitchen

Portobello mushrooms stuffed with crumbled Gorgonzola cheese, sun dried tomatoes, garlic and fresh rosemary make a delicious appetizer or meatless meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Entree

Cuisine American, Italian

Servings 4

Ingredients

  

1x2x3x

• 4 large Portobello Mushrooms, stems removed
• ¼ cup Crumbled Gorgonzola Cheese
• ¼ cup Sun Dried Tomatoes, chopped (not in oil)
• 1 tablespoon Fresh Rosemary, chopped
• 2 cloves Garlic, minced
• 2 tablespoon Extra Virgin Olive Oil
• ½ teaspoon Kosher Salt
• ⅛ teaspoon Black Pepper

Instructions

 

• Preheat oven to 425 degrees F. 
• Combine the Gorgonzola cheese, sun dried tomatoes, garlic, a little EVOO, salt and pepper in a small bowl. 
• Using a damp cloth, wipe off the mushrooms to remove any dirt; then stuff each mushroom cap with the cheese mixture. 
• Place the mushrooms in an oven safe baking dish and cook for 10 minutes. 

Keyword mushrooms

Tried this recipe?Let us know how it was!

Visit the recipe index to search for more recipes by category.

Connect with me on Social Media

Facebook | Twitter | Pinterest | Instagram

Shared at Chef In Training Tuesday's Talent Show