Gorgonzola & Sun Dried Tomato Portobello Mushrooms
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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.
ingredients
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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
preparation
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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