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 |