The balsamic vinegar when reduced forms a deep-crimson syrup that makes an aromatic sauce!
2 cups Balsamic vinegar3 Portobello caps, washed and stems removed4 ounces Gorgonzola2 ounces shredded Parmesan1/2 cup Bread crumbs1 tablespoon fresh Parsley, minced1 large Egg, beaten1/2 tablespoon dried Rosemary
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.
This dish can be made with smaller mushrooms. Small sweet onions can be used in place of portobellos, as well.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
This site is best viewed in Firefox v.18, Chrome v.24, Safari v.5, Internet Explorer v.10 and mobile devices. Some features on this site require popups to be enabled.