GORGONZOLA STUFFED MUSHROOMS
Grilled or baked it doesn't matter. These are a tasty mushroom appetizer. We love the taste of Gorgonzola with the mushrooms. This is a Bobby Flay recipe.
Provided by Linda B
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion and garlic in olive oil in saucepan until soft.
- Chop mushroom stems& add to saucepan, cooking until golden.
- Remove from heat and add rest of ingredients.
- Fill the mushroom caps and brush all over with olive oil.
- To cook either bake at 350 F for about 30 minutes until browned (I raised temperature to 375 for the last 10 minutes) or grill over medium heat until soft and tender.
Nutrition Facts : Calories 466.1, Fat 24.9, SaturatedFat 7.9, Cholesterol 21.3, Sodium 798.8, Carbohydrate 45.5, Fiber 3.8, Sugar 5.8, Protein 16.6
UPSIDE DOWN MUSHROOM GORGONZOLA TARTLETS
Provided by Trisha Yearwood
Categories appetizer
Time 45m
Yield 12 tartlets
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray.
- Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more.
- Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork.
- Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round.
- Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately.
MUSHROOM-GORGONZOLA CREAM SAUCE
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.
PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE
Provided by Maura Chamberlain
Categories Garlic Herb Mushroom Pasta Tomato Quick & Easy Blue Cheese Bon Appétit Illinois
Yield 2 Generous Servings
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.
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