Gorgonzola & Sun Dried Tomato Portobello Mushrooms
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
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.
Points+=4pts per mushroom
Enjoy!
Just linked this recipe to Chef In Training Tuesday's Talent Show and Forkful of Comfort Wednesday Eats Link Party
Just linked this recipe to Chef In Training Tuesday's Talent Show and Forkful of Comfort Wednesday Eats Link Party
Yum! You put three ingredients together that I love, mushrooms, gorgonzola and sun dried tomatoes. So these sound fantastic!!
ReplyDeleteGorgeous... I am also a huge fan of any blue cheese, but have also found that it is not always as popular as I think it is. these are very timely, I am starting to get excited about football and a potential superbowl (Go Saints) party, Always need a vegetarian dish that can double as main course or smaller wedges for appetizers!
ReplyDeletebeautiful choice of ingredients! I would have loved to help you eat them ...
ReplyDeleteThank you Lisa, Dave and Ann! @Dave G-Men for me! lol
ReplyDeleteThey look and sound wonderful!
ReplyDeleteThank you Pam!
ReplyDelete