I love gorgonzola cheese, but I don’t buy it as often as I should. It pretty much makes most dishes taste better, except maybe for cookies and other sweets.
Anyway, this is a quick appetizer or side-dish that’s gives a big return on flavor for the time it takes to prepare. These are just crazy-good, and a little similar to these, but different enough to merit their own posting.
What you’ll need:
- 7-9 2- or 3-inch mushrooms w/stems
- 3T minced onions or shallots
- 3T panko
- 1t minced fresh rosemary
- 1T butter
- 2T olive oil, divided
- 2 oz crumbled gorgonzola cheese
What to do:
Begin heating your oven to 400 degrees F.
Wipe any dirt off the mushroom caps and snap off the stems, retaining them. Brush olive oil over the mushroom caps and set them on a parchment-paper-lined baking sheet.
Trim off the very bottom of each stem and discard. Finely chop the remainder of the stems. Set aside.
Finely chop about 3T of onions or shallots. Set aside.
Add the butter to a nonstick frypan over medium heat. When the butter is melted and bubbling, add the mushroom stems, chopped onion and rosemary. Sauté the mixture until the steam coming off the mushrooms and onions is noticeably diminished. Add a splash of olive oil, and then the panko, mixing everything and continuing to sauté until the panko slightly browns.
Fill each mushroom cap with the panko mixture. When it’s evenly distributed amongst all of the mushrooms, gently press crumbled gorgonzola cheese into the mushrooms, topping the panko mixture.
Bake at 400 F for about 15 minutes, or until the cheese begins to brown.