Gorgonzola Dolce Stuffed Mushroom Caps Recipe
Make Gorgonzola Dolce Stuffed Mushroom Caps Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushroom Caps
Gorgonzola Filling
Topping
Method
Prepare Mushroom Caps
- 1
Clean and Prepare
Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and set them aside for later use.
- 2
Season the Caps
In a large bowl, mix the olive oil, salt, and pepper. Brush the mixture onto the mushroom caps, ensuring they are well coated.
Make Gorgonzola Filling
- 3
Combine Ingredients
In a mixing bowl, combine the Gorgonzola dolce cheese, cream cheese, minced garlic, chopped parsley, toasted pine nuts, black pepper, and lemon zest. Mix well until all ingredients are thoroughly combined.
Stuff and Bake
- 4
Stuff the Mushroom Caps
Spoon the Gorgonzola filling into each mushroom cap, pressing gently to pack the filling.
- 5
Prepare Topping
In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and olive oil until combined.
- 6
Add Topping
Sprinkle the breadcrumb mixture on top of the stuffed mushroom caps.
- 7
Bake
Place the stuffed mushroom caps on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
Serve
- 8
Enjoy
Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired and serve warm.