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Mushrooms stuffed with gorgonzola & herbs

2 packages large domestic mushrooms (24-30 mushrooms)
1/3 lb. Gorgonzola cheese (5-6 oz.), at room temp.
½ lb. cream cheese, at room temp.
¼ cup scallions, chopped
2 tbsp. fresh rosemary or thyme (or both!), finely chopped
¼ tsp. freshly ground black pepper
¼ cup broth (any type)
Large pinch sea salt
A few grindings of fresh black pepper
¼ cup red wine (any varietal)
½ cup fresh parsley, chopped
 

Prepare cheese and herb filling:

Place the Gorgonzola and the cream cheese into the bowl of an electric mixer. Turn machine on at low and mix the two cheeses together, scraping down the sides occasionally, until they are well blended but small pieces of Gorgonzola cheese are still visible. Add the scallions, herbs and pepper and blend again until all ingredients are incorporated. Place the cheese mixture into a pastry bag (or heavy duty gallon-size plastic bag with corner cut off). A metal pastry tip is not necessary. Set cheese mixture aside. (This cheese filling can also be prepared a few days in advance.  Store in plastic container in refrigerator up to 4 days. Bring to room temperature before using.)

Prepare mushrooms:

Place the mushrooms in a large colander and rinse them in cold water to remove any debris. Shake off excess water and then place mushrooms onto paper towels to dry off a bit. Next, carefully break off and remove each mushroom stem and discard it. Pipe Gorgonzola mixture into the space where each mushroom stem was. The cheese mixture should be a small mound inside each mushroom, filling the space but not overflowing. Take care not to over fill the mushrooms.

Cook the mushrooms 10-15 minutes before serving:

Mix the broth, salt, pepper and wine together in a small bowl. Pour the broth mixture into a 9 x 13-inch casserole dish. Place all the mushrooms into the casserole and place them into a pre-heated 375°F oven. Bake the mushrooms 10 to 12 minutes, or until the mushrooms have softened and the cheese filling has just begun to brown a little.

Serve while warm:

Remove mushrooms from oven. Sprinkle chopped parsley over the surface of a serving platter or over individual hors d’oeuvre plates. Using a slotted spoon, place mushrooms onto platter. Or, divide the mushrooms (3 each for 8 -10 guests, or 2 each for 12-15 guests) amongst individual plates. Serve immediately.*

*Chef’s Note:

These mushrooms can be eaten as “finger food” although they are a little messy.  Offering a small appetizer fork is best for this recipe.

© 2018 Schug Carneros Estate Winery. All rights reserved.