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Stuffed Portabellas with Gorgonzola + Balsamic-Rosemary Reduction



Stuffed Portabellas with Gorgonzola + Balsamic-Rosemary Reduction
Total Preparation Time: 15 to 30 minutes Number of Servings: 6
Actual Cooking Time:15 to 30 minutes Source: Nancy Berkoff

The balsamic vinegar when reduced forms a deep-crimson syrup that makes an aromatic sauce!

Ingredients:

2 cups Balsamic vinegar
3 Portobello caps, washed and stems removed
4 ounces Gorgonzola
2 ounces shredded Parmesan
1/2 cup Bread crumbs
1 tablespoon fresh Parsley, minced
1 large Egg, beaten
1/2 tablespoon dried Rosemary

Preparation:

Preheat oven to 400°.

1. Place balsamic vinegar in small pot and place on stove. Cook over low heat. The goal is to allow vinegar to cook until reduced to 1 cup, so note how far up the vinegar fills pot. This should take about 15 minutes.

2. While vinegar is reducing, place portobello caps, gill side up, in small baking dish.

3. In small bowl, mix gorgonzola, Parmesan, bread crumbs, parsley and egg until well-combined.

4. Spoon gorgonzola mixture into mushrooms. Cover and bake in preheated oven 20 minutes or until mixture is bubbly.

5. When vinegar is reduced, remove from stove and stir in rosemary.

Presentation: To serve, place stuffed mushrooms on a serving plate and spoon vinegar reduction over mushrooms. Serve hot.


Nutrient Information
Calories: 211
Total Fat: 6 g
Saturated Fat: 3 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat:
Sodium: 268 mg
Carbohydrates: 27 g
Protein: 8 g
Fiber: 1 g
Vitamin A: 236 IU
Vitamin C: 1 mg
Calcium: 229 mg
Iron: 1 mg

Cook's Notes:

This dish can be made with smaller mushrooms. Small sweet onions can be used in place of portobellos, as well.