Gorgonzola & Sun Dried Tomato Portobello Mushrooms


by: Carrie's Experimental Kitchen

Gorgonzola cheese is a veined blue cheese produced mainly in the northern region of Italy. This, paired with fresh rosemary and sun-dried tomatoes, make a great appetizer or vegetarian lunch.


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serves: 4

4 large Portobello Mushrooms, stems removed

1/4 c Crumbled Gorgonzola Cheese

1/4 c Sun Dried Tomatoes, not packed in oil, chopped

1 tbsp Fresh Rosemary, chopped

2 cloves Garlic, minced

2 tbsp Extra Virgin Olive Oil

Kosher Salt, to taste

Fresh Ground Pepper, to taste

Nutrition Facts
Gorgonzola & Sun Dried Tomato Portobello Mushrooms

Servings Per Recipe: 4

Amount per Serving

Calories: 119

  • Total Fat: 9.6 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 6.3 mg
  • Sodium: 134.1 mg
  • Total Carbs: 5.9 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 3.4 g
  • Protein: 4.2 g

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1.  In a small bowl, mix together the cheese, tomatoes, garlic, oil, salt and pepper until well blended. Using a damp cloth, wipe off the mushrooms to remove any dirt. Stuff each mushroom cap with the cheese mixture, place in a baking dish and bake at 425 degrees for 10 minutes.

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