Gorgonzola And Hazelnut Stuffed Mushrooms Recipes

GORGONZOLA STUFFED MUSHROOMS

Steps:

• Cook onion and garlic in olive oil in saucepan until soft.
• Chop mushroom stems& add to saucepan, cooking until golden.
• Remove from heat and add rest of ingredients.
• Fill the mushroom caps and brush all over with olive oil.
• To cook either bake at 350 F for about 30 minutes until browned (I raised temperature to 375 for the last 10 minutes) or grill over medium heat until soft and tender.

GORGONZOLA STUFFED GRILLED MUSHROOMS

Steps:

• Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

AARSI'S ULTIMATE GORGONZOLA STUFFED MUSHROOMS

Steps:

• 1) Discard the mushroom stems.
• 2) Wipe the mushrooms with a damp paper towel.
• 3) Line a baking tray with aluminum foil and spray some cooking oil on it .
• 4) Fill the mushrooms caps with cheese and place them the prepared baking tray.
• 5) Once all the mushrooms are set on the tray, spray them with some more cooking oil.
• 6) Bake for 10-12 minutes or until the cheese starts melting in a preheated 350-degree oven.
• 7) Serve hot and enjoy with cocktails and loved ones!
• Tips:.
• 1) It is important to use the cooking spray otherwise the mushrooms will develop wrinkles and loose moisture.
• 2) You can replace gorgonzola cheese with blue/cheddar or cream cheese.
• 3) You can also use Baby Portabella Mushrooms for this recipe.

GRILLED GORGONZOLA STUFFED MUSHROOMS

Steps:

• preheat grill.
• Heat oil in a medium saucepan over medium high heat.
• Add onions and garlic and cook until soft.
• Add mushroom stems and cook until golden brown.
• Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese.
• Mix until well combined (if mixture looks too dry, add more olive oil.).
• Season the mixture with salt and pepper to taste.
• Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

GORGONZOLA- AND HAZELNUT-STUFFED MUSHROOMS

Steps:

• Heat oven to 350°. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup. Discard remaining stems.
• Mix chopped mushroom stems and remaining ingredients in small bowl until well blended. Spoon into mushroom caps, mounding slightly. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
• Bake 15 to 20 minutes or until thoroughly heated. Serve warm.