Mushrooms - stuffed with Gorgonzola
The combination of strong cheese and sweet honey makes thisi Italian aperitivo quite appealing.
24 large crimini mushrooms
4 tablespoons liquid honey
1 lb. Gorgonzola cheese (at room temperature)
8 tablespoons olive oil
1 ciabatta loaf, from Terra Breads, sliced
3 garlic cloves, peeled and cut in half
4 tablespoons finely chopped chives
salt and pepper
YIELD: Serves 6 (four each) or 8 (three each)
COURSE: Appetizers Tapas Meze
- Pre-heat oven to 350 degrees.
- Carefully remove stalk from each mushroom to create a cavity ready to be stuffed. Drop a half teaspoon of honey in each mushroom and rub it in with your finger. Then stuff with 2 teaspoons of Gorgonzola and a half teaspoon of chives.
- Place the mushrooms on a baking sheet and drizzle with olive oil. Bake in the oven for about 10 minutes.
- Meanwhile, toast the bread slices until brown and crusty. Rub the cut side of the garlics over the slices. Arrange the stuffed mushrooms on a platter, surrounded with the bread slices and serve with crisp white wine.