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Portobello Mushrooms with Wisconsin Italian-Style Gorgonzola
Courtesy of Wisconsin Milk Marketing Board
Servings: 8
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
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+ 1/3 c. extra virgin olive oil
+ 2 large large portabello mushrooms, stems removed
+ salt and pepper, to taste
+ 4 oz. Wisconsin Italian-Style Gorgonzola cheese
+ 1 scallion, thinly sliced, white part only
+ 1 roasted red pepper, minced
What to do:
1. Preheat oven to 350°F.
2. Pour oil in a large mixing bowl. One at a time, add the mushrooms and completely coat, using a pastry brush if necessary. Add more oil if necessary. Place on cookie sheet and sprinkle mushrooms with salt and pepper.
3. Roast 10-15 min., or until soft to touch. Cool and cut each mushroom into eight wedges.
4. Combine the Italian-Style Gorgonzola, scallion, and roasted red pepper in bowl of food processor. Using steel blade, process until all ingredients are well incorporated. Spread mixture on each mushroom wedge.

Yield: 16 appetizers