Gorgonzola & Sun Dried Tomato Portobello Mushrooms

Ingredients

4 Large Portobello Mushrooms, stems removed
1/4 c. Crumbled Gorgonzola Cheese
1/4 c. Sun Dried Tomatoes, not packed in oil, chopped
1 tbsp. Fresh Rosemary, chopped
2 Cloves Garlic, minced
2 tbsp. Extra Virgin Olive Oil
Kosher Salt, to taste
Fresh Ground Pepper, to taste

Preparation

1
In a small bowl, mix together the cheese, tomatoes, garlic, oil, salt and pepper until well blended. Using a damp cloth, wipe off the mushrooms to remove any dirt. Stuff each mushroom cap with the cheese mixture, place in a baking dish and bake at 425 degrees for 10 minutes.

 



About

This dish is filling and packed with flavor. It makes the perfect vegetarian lunch or a great appetizer.

Yield:

4

Added:

January 9, 2012

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