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Gorgonzola Stuffed Mushrooms
Gorgonzola Stuffed Mushrooms have tender cremini mushrooms stuffed with buttery breadcrumbs, shallots, garlic, and Gorgonzola cheese with more breadcrumbs on top.
Ingredients
18 medium/large Cremini mushrooms, AKA baby Bella or baby Portabella
4 slices of any fresh bread, crusts removed
5 tablespoons butter, divided
1/2 cup shallots, minced
1 tablespoon fresh garlic, minced
2 tablespoons fresh parsley, chopped
6 ounces Gorgonzola cheese
1 cup Panko breadcrumbs
Instructions
- Preheat the oven to 400 degrees F.
- Use a paring knife and carefully remove each stem. Use a small spoon or tomato shark and scrape out the inside of cap.
- Line a small sheet tray with foil and line up the caps.
- Chop the stems into small pieces along with the ribs you scraped from inside the caps and place into a medium skillet.
- Add the shallots, garlic and three tablespoons of butter and over medium heat, cook until the mixture has browned, and all moisture has evaporated, about 15-20 minutes.
- Add this to the bowl with the bread along with the parsley and combine.
- Break the gorgonzola up into pea sized pieces with your hands and then with a knife and stir into the mixture.
- Fill all 18 caps, pressing the filling in to fill the carved-out caps to just slightly mounded.
- In the same pan you cooked the mushrooms and shallots, add the last two tablespoons of butter, and melt over medium heat. Once melted, toss in the panko to coat, and cook for two minutes.
- Pick up each stuffed cap and hold over the buttered panko pan and grab some of the crumbs and press into the top, letting excess fall back into the pan. Repeat this for all 18 caps, pressing the buttered crumbs in for each one and place back onto the foil lined pan, filling facing up.
- Bake uncovered in the center of the oven for 20 minutes then serve immediately.
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Find it online: https://www.afamilyfeast.com/gorgonzola-stuffed-mushrooms/
