Baked Mushrooms with Creamy Gorgonzola (Blue Cheese)
One of my all year round, go to appetizers, are for sure baked mushrooms. I fill them with various ingredients depending on the season or the menu of the day. They are juicy and tender, filled with creamy soft cheese that fills your mouth with every bite.
Today I’m going to show you how fast you can make Baked Mushrooms with Creamy Gorgonzola Cheese. It’s a perfect appetizer for any occasion.
Clean the mushrooms.
Cut the stem but don’t wash them, as mushrooms would soak up the water, just rub them off with the paper towel or brush them with soft brush.
Remove the stem, leaving the cap intact.
Place the caps in the baking tray with the top facing down.
Chop the stems into small cubes, cut the parsley and mix all together. Add salt and pepper and add with a small spoon in each of the cups.
On the end add small pieces of Gorgonzola cheese on top of each mushroom.
Bake in for 15 min on 200 C
Once the mushrooms are baked, remove them from the baking tray in order not to soak up the liquid mushrooms have released during the baking process.
*** Remember – once baked, mushrooms should never be reheated.
Ingredients I have used in this recipe served two adults:
- 12 Mushrooms
- 100 grams of Gorgonzola (blue cheese)
- handful of fresh parsley
- salt & pepper
Let me if you liked the recipe