Thursday, February 16, 2017

Mid Winter's Culinary Treat... Easy Stuffed Portobello Mushrooms

Easy to prepare, easy to store, easy to reheat; these little culinary delicacies’ will delight the palate and nourish the body. We’re natural and organic food fanatics, but whatever you find in your local market will work for this easy recipe.

You’ll need 4 fresh Portobello Mushrooms; cleaned, and stems removed and set to the side on an oven tray lined with parchment paper.

For the Stuffing; place the following ingredients in a bowl, drizzle the melted butter over the top, and mix to distribute ingredients evenly.
2 cups fresh Brioche, or Challah Bread crumbs
2 Scallions; cleaned, and sliced
4 cloves fresh Garlic; cleaned, and sliced
½ - ¾ cup Gorgonzola Cheese, crumbled
½ cup fresh Pine Nuts
a pinch of any or all of these herbs: Marjoram, Oregano, or Thyme
Sea Salt and freshly ground Black Pepper to taste
2 generous tablespoons unsalted Butter, melted

Preheat the oven to 400 degrees.
For assembly, you will need some Olive Oil to drizzle over each side of the mushrooms before stuffing. Divide your ingredients into 4 parts and cap each Portobello Mushroom with your mix, pressing lightly with your fingers to distribute evenly.

Bake at 400 degrees for 10-20 minutes until browned and bubbling, and mushroom is cooked. Serve hot as an appetizer, or with a meal; they’re tasty cold as a side or in a salad, and they reheat covered with parchment in the toaster oven/oven well.

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