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.
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.
Portobello mushrooms stuffed with crumbled Gorgonzola cheese, sun dried tomatoes, garlic and fresh rosemary make a delicious appetizer or meatless meal.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!
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Gorgonzola and Sun Dried Tomato Stuffed Portobello Mushrooms
Ingredients
- 4 large Portobello Mushrooms, stems removed
- 1/4 c. Crumbled Gorgonzola Cheese
- 1/4 c. Sun Dried Tomatoes, chopped (not in oil)
- 1 tbsp. Fresh Rosemary, chopped
- 2 cloves Garlic, minced
- 2 tbsp. Extra Virgin Olive Oil
- Kosher Salt & Fresh Black Pepper, to taste
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.
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Shared at Chef In Training Tuesday’s Talent Show
Yum! You put three ingredients together that I love, mushrooms, gorgonzola and sun dried tomatoes. So these sound fantastic!!
Gorgeous… I am also a huge fan of any blue cheese, but have also found that it is not always as popular as I think it is. these are very timely, I am starting to get excited about football and a potential superbowl (Go Saints) party, Always need a vegetarian dish that can double as main course or smaller wedges for appetizers!
beautiful choice of ingredients! I would have loved to help you eat them …
Thank you Lisa, Dave and Ann! @Dave G-Men for me! lol
They look and sound wonderful!
Thank you Pam!