Best 4 Stuffed Portobello Mushrooms With Gorgonzola Recipes
**Savor the Exquisite Stuffed Portobello Mushrooms with Gorgonzola: A Culinary Journey of Flavors**
Embark on a tantalizing culinary adventure with our delectable Stuffed Portobello Mushrooms with Gorgonzola. These hearty and flavorful mushrooms are the epitome of umami, featuring a medley of savory, earthy, and creamy textures that dance on your palate. Stuffed with a rich and aromatic filling of gorgonzola cheese, sautéed spinach, sun-dried tomatoes, and a hint of garlic, these portobellos are a symphony of flavors. Perfectly grilled or roasted, they offer a delightful smoky aroma and a tender, juicy bite. Whether served as a main course or as a delectable appetizer, these stuffed portobello mushrooms are sure to leave a lasting impression on your taste buds.
**Discover a Culinary Symphony with Our Diverse Recipe Collection**
Our curated collection of stuffed portobello mushroom recipes offers a culinary journey that caters to every palate. From the classic combination of gorgonzola and spinach to unique variations featuring goat cheese, feta, or even a blend of three cheeses, our recipes provide endless opportunities for culinary exploration. Craving a touch of heat? Experiment with our spicy chorizo-stuffed portobello mushrooms, where the smoky chorizo pairs perfectly with the earthy mushrooms. For a vegetarian delight, try our portobello mushrooms stuffed with a medley of colorful vegetables and herbs, offering a symphony of textures and flavors.
Each recipe is meticulously crafted to ensure that the portobello mushrooms retain their tender texture while absorbing the delectable fillings. Whether you prefer a quick and easy skillet method or the smoky goodness of grilled mushrooms, our recipes offer detailed instructions and helpful tips to guide you through the cooking process.
Indulge in a culinary adventure with our diverse collection of stuffed portobello mushroom recipes. From classic combinations to innovative variations, our recipes promise an unforgettable taste experience that will satisfy even the most discerning palate.
STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA RECIPE - (4.5/5)
Provided by á-2825
Number Of Ingredients 11
Steps:
- Place grill pan over medium-high heat or preheat a gas or charcoal grill. In a large skillet, heat 2 Tbs. of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 tsp. salt and 1/2 tsp. pepper. Stir until all ingredients are combined. Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 yo 7 minutes. Cook's Note: the assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
PORTOBELLO MUSHROOMS STUFFED WITH EGGPLANT AND GORGONZOLA
Provided by Eileen M. Watson
Categories Cheese Mushroom Appetizer Bake Sauté Dinner Eggplant Fall Family Reunion Bon Appétit Florida Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant, sun-dried tomatoes and garlic. Sauté until eggplant is soft, about 8 minutes. Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm.
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
GORGONZOLA AND SPINACH STUFFED PORTOBELLO MUSHROOMS
I had mushrooms, I had spinach, I had gorgonzola cheese, I needed an appetizer... This was the result! (DH didn't like it, but everyone else did!)
Provided by Dwynnie
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Spray a cookie sheet with cooking spray.
- Mix the spinach, cheese, garlic, and eggs together. Add breadcrumbs until the mixture is packing consistency.
- Spoon mixture onto mushrooms and pack lightly.
- Carefully place mushrooms on cookie sheet.
- Bake for 30 minutes or until tops are golden brown.
Nutrition Facts : Calories 310.2, Fat 10.5, SaturatedFat 5.4, Cholesterol 53.4, Sodium 1093.6, Carbohydrate 39.1, Fiber 6.1, Sugar 6, Protein 18.1
Tips:
- Choose large, firm portobello mushrooms. They should be about 4 inches in diameter.
- Remove the stems from the mushrooms. You can do this by twisting them off or cutting them off with a sharp knife.
- Brush the mushrooms with olive oil. This will help them to brown and prevent them from sticking to the grill.
- Season the mushrooms with salt and pepper. You can also add other spices or herbs, such as garlic powder, onion powder, or dried thyme.
- Grill the mushrooms for 10-12 minutes per side, or until they are tender and slightly charred.
- While the mushrooms are grilling, make the filling. You can use a variety of ingredients for the filling, such as cooked sausage, ground beef, vegetables, or cheese.
- Once the filling is cooked, stuff the mushrooms with it. You can use a spoon or your fingers to do this.
- Bake the stuffed mushrooms in a preheated oven at 375 degrees Fahrenheit for 15-20 minutes, or until the filling is heated through.
- Serve the stuffed mushrooms immediately. They can be served as an appetizer or a main course.
Conclusion:
Stuffed portobello mushrooms are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal or a special occasion dinner. With a variety of fillings to choose from, there is sure to be a stuffed portobello mushroom recipe that everyone will love.
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