Portobello Mushrooms with Wisconsin Italian-Style Gorgonzola
Courtesy of Wisconsin Milk Marketing Board 8 Servings • 15 Min. Prep Time • 10 Min. Cook TimeIngredients |
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1/3 c. extra virgin olive oil |
2 large large portabello mushrooms, stems removed |
salt and pepper, to taste |
4 oz. Wisconsin Italian-Style Gorgonzola cheese |
1 scallion, thinly sliced, white part only |
1 roasted red pepper, minced |
Directions:
1. Preheat oven to 350°F.
2. Pour oil in a large mixing bowl. One at a time, add the mushrooms and completely coat, using a pastry brush if necessary. Add more oil if necessary. Place on cookie sheet and sprinkle mushrooms with salt and pepper.
3. Roast 10-15 min., or until soft to touch. Cool and cut each mushroom into eight wedges.
4. Combine the Italian-Style Gorgonzola, scallion, and roasted red pepper in bowl of food processor. Using steel blade, process until all ingredients are well incorporated. Spread mixture on each mushroom wedge.
Yield: 16 appetizers