Menu Enter a recipe name, ingredient, keyword...

Appetizer (Gorgonzola & Walnut Mushrooms with Green Onion Coulis)

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • MUSHROOMS:
  • 2 cups white or brown medium sized mushrooms (approx. 20-24)
  • 1/3 cup crumbled Gorgonzola Cheese
  • 1/4 cup bread crumbs
  • 1 tsp dried oregano
  • 1/4 cup finely chopped red pepper
  • 1/4 cup chopped walnuts
  • 2 fresh garlic cloves, minced
  • Pinch of salt and pepper to taste
  • ONION COULIS:
  • 1/4 cup olive oil
  • 1 cup finely sliced green onions
  • 1 Tbsp minced fresh ginger (grated)
  • 1 tsp grated lemon rind
  • 1/4 tsp honey
  • pinch of salt

Details

Preparation

Step 1

ONION COULIS:
1. In small skillet, heat oil over medium-low heat.
2. Add green onions, ginger, lemon rind, honey and salt
3. Reduce heat to low and cook, stirring until onions are softened but still bright green (about 6 minutes)
4. Transfer to small airtight jar and refrigerate. ( can be made ahead by 2 days)

MUSHROOMS:
1. Heat oven to 350 degrees.
2. Remove and chop up mushroom stems and place them in a container.
3. Place mushroom caps in a buttered casserole dish
4. Melt about a Tbsp. of butter in a pan and add chopped mushroom stems, red pepper, garlic, salt and pepper and fry up for 2-3 minutes.
5. Remove from heat and add gorgonzola cheese, walnuts, oregano to mushroom stem mixture. Mix well.
6. Stuff each mushroom cap with a little of the mixture
7. Place casserole dish in oven and bake for about 15-20 minutes.

When mushrooms caps are ready to serve, drizzle with the Onion Coulis.

You'll also love

Review this recipe

Make ahead chicken Marsala Krisha's Farfel and Mushroom Casserole