Best 7 Balsamic Gorgonzola Portabella Mushrooms Recipes
**Savor the Exquisite Flavors of Balsamic Gorgonzola Portabella Mushrooms: A Culinary Delight for Mushroom Enthusiasts**
Embark on a culinary journey with our tantalizing Balsamic Gorgonzola Portabella Mushrooms, a delectable dish that blends earthy flavors with a touch of tangy sweetness. These succulent portobello mushrooms are stuffed with a rich and creamy mixture of gorgonzola cheese, spinach, and sun-dried tomatoes, creating a symphony of textures and flavors that will delight your palate. Drizzled with a luscious balsamic glaze, these stuffed mushrooms are elevated to a gourmet appetizer or main course, perfect for impressing your guests or enjoying as a luxurious treat for yourself.
In addition to the main recipe, we offer three irresistible variations to cater to diverse preferences and dietary needs:
* **Veggie Lovers Delight:** For a vegetarian alternative, substitute crumbled tofu or tempeh for the gorgonzola cheese, creating a protein-packed and flavorful dish that is sure to satisfy.
* **Roasted Garlic and Herb Medley:** Elevate the classic recipe with the addition of roasted garlic and a medley of fresh herbs, adding an extra layer of depth and complexity to the stuffing.
* **Sun-Dried Tomato Pesto Twist:** Infuse the filling with a vibrant sun-dried tomato pesto, bringing a burst of Mediterranean flavors to the forefront.
Whether you're a seasoned mushroom enthusiast or seeking a new culinary adventure, our Balsamic Gorgonzola Portabella Mushrooms promise an unforgettable taste experience. Dive into the recipes and let your taste buds embark on a delightful journey.
SAUTEED BALSAMIC PORTOBELLO MUSHROOMS
Sliced portobello mushrooms sauteed to perfection and finished with a touch of butter and balsamic vinegar.
Provided by James
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Remove portobello gills (optional), clean, and slice into 1/4"strips.
- Heat a pan to medium-high heat and let it get hot. Coat the bottom of pan with 1-2 tablespoons of olive oil and saute mushrooms. Do not crowd mushrooms. Work in batches if necessary.
- After the mushrooms release their water (5-10 minutes), continue cooking until the mushrooms turn golden brown.
- Turn heat to medium and add the butter. Cook for 1 minute, then add the balsamic vinegar. Sautee for 1-2 minutes more or until the mushrooms absorb the balsamic vinegar.
- Turn off heat and season to taste with salt and pepper. Sprinkle fresh parsley on top and serve. Enjoy!
Nutrition Facts : Calories 169 kcal, Fat 16.3 g, SaturatedFat 5.2 g, Cholesterol 15 mg, Sodium 623 mg, Carbohydrate 4.1 g, Fiber 1.4 g, Protein 4 g, ServingSize 1 serving
GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the grill. Preheat the oven to 350 degrees F.
- In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
- In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
- In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
- Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.
MUSHROOM-GORGONZOLA CREAM SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.
SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS
This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.
Provided by MOTTSBELA
Categories World Cuisine Recipes Asian
Time 1h
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
- Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.
Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g
BALSAMIC GORGONZOLA PORTABELLA MUSHROOMS
Make and share this Balsamic Gorgonzola Portabella Mushrooms recipe from Food.com.
Provided by Italian Stallions K
Categories Vegetable
Time 25m
Yield 2-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Rinse mushroom caps.
- Cut rough end off of stems.
- Place caps stem side up.
- Smear crushed garlic in caps (to your taste).
- Sprinkle thyme salt and pepper (to your taste).
- Sprinkle cheese over caps to taste (I prefer heavy cheese).
- Drizzle Balsamic over caps, coating each
- Bake for twenty minutes.
- Remove from oven and drizzle juices from the bottom of the pan over caps.
- Serve immediately.
Nutrition Facts : Calories 118.8, Fat 5.2, SaturatedFat 3.2, Cholesterol 12.7, Sodium 329.3, Carbohydrate 11.9, Fiber 1.3, Sugar 7, Protein 6.1
GRILLED PORTOBELLO MUSHROOMS
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!
Provided by BFOLLICK
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h20m
Yield 3
Number Of Ingredients 5
Steps:
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes. Serve immediately.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g
CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE
Simple but elegant! Glazed with balsamic vinegar and soy. I came up with this when portobellos's FINALLY were on special at my grocer.
Provided by BakinBaby
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ).
- Place mushrooms in a baking dish that has been wiped with olive oil.
- Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
- Pile mozzarella cheese and parmesan cheese on top of each mushroom.
- Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute.
- Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.
Nutrition Facts : Calories 881.8, Fat 80.2, SaturatedFat 22.9, Cholesterol 88.4, Sodium 1424.8, Carbohydrate 10.8, Fiber 1.3, Sugar 5.8, Protein 31.3
Tips:
- Choose the right mushrooms: Look for large, firm portobello mushrooms with intact stems.
- Clean the mushrooms properly: Wipe the mushrooms with a damp paper towel to remove any dirt or debris. Do not rinse the mushrooms under water, as this will make them soggy.
- Remove the stems: Twist the stems off the mushrooms. You can discard the stems or save them for another recipe.
- Marinate the mushrooms: Marinating the mushrooms in a mixture of olive oil, balsamic vinegar, garlic, and herbs will help to infuse them with flavor.
- Cook the mushrooms over medium heat: Cooking the mushrooms over medium heat will help to prevent them from burning.
- Don't overcrowd the pan: When cooking the mushrooms, do not overcrowd the pan. This will prevent them from cooking evenly.
- Season the mushrooms to taste: Once the mushrooms are cooked, season them to taste with salt and pepper.
Conclusion:
Balsamic Gorgonzola Portobello Mushrooms are a delicious and easy-to-make appetizer or side dish. They are perfect for a party or a special occasion. With their rich, savory flavor and beautiful presentation, these mushrooms are sure to impress your guests. So next time you're looking for a new and exciting way to serve mushrooms, give this recipe a try. You won't be disappointed!
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