Stuffed Portobello Mushrooms With Blue Cheese And Peppers
This recipe combines earthy Portobello mushrooms with a savory filling of onions, garlic, peppers, and gorgonzola cheese, all topped with a crispy breadcrumb crust. Serve these flavorful stuffed mushrooms as a delightful appetizer or a delicious side dish for your next meal.
— Constant Cookbook
Ingredients
- 2 Portobello mushrooms
- 50g/1¾oz unsalted butter
- salt and freshly ground black pepper
- 2 sprigs fresh thyme
- 1 tbsp olive oil
- ½ onion
- 2 garlic
- 2 mushroom
- ½ romero pepper
- 50g/1¾oz gorgonzola
- 50g/1¾oz white breadcrumbs
- 50g/1¾oz each fresh parsley, coriander
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes.
- Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened.
- Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling.
- Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 1
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