Gorgonzola & Sun Dried Tomato Portobello Mushrooms

I love Gorgonzola cheese, which is a veined blue cheese produced mainly in the northern region of Italy. However, the rest of my family does not. So when I picked up some crumbled Gorgonzola cheese instead of Goat cheese at the store, I had to find something to make with it. I purchased some large portobello mushrooms and made these for lunch. They were so flavorful and filling, I was glad I got them all to myself! If you wanted to make these as an appetizer for a group of people, simply purchase the baby portobello mushrooms instead. 

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!


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