Roasted Portobello Mushrooms with Gorgonzola

Have you ever tried a barbecued portobello mushroom? I haven't, and when I made it last weekend, it was one of the tastiest meals I have ever made. I'm not the biggest fan of mushrooms, but the generous amount of gorgonzola made me the biggest fan. 
It can also be prepared in the oven or on a grill pan, so you don't have to wait for a beautiful sunny day to make it. 
It's easy to prepare, doesn't cost much and everyone will love it, so make sure to check it out next time you are getting your BBQ out.

  • 6 large Portobello mushrooms
  • 2 tbsp olive oil, plus 1/4 cup
  • 2 cloves garlic, minced
  • 1/2 cup Mascarpone cheese
  • 2 tbsp freshly thyme leaves
  • 2 tbsp fresh oregano leaves
  • 1 cup of Gorgonzola cheese
  • 1/2 tsp salt, plus extra for seasoning
  • 1/2 tsp freshly ground black pepper, plus extra for seasoning

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a large pan heat 2 tbsp of oil over medium heat, add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese and then add the thyme, oregano, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.

Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the mixture and top with the remaining Gorgonzola. 
Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt.


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