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

CUISINE: Italian


  1. Pre-heat oven to 350 degrees.
  2. 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.
  3. Place the mushrooms on a baking sheet and drizzle with olive oil. Bake in the oven for about 10 minutes.
  4. 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.