Gorgonzola Stuffed Mushrooms

One of the few things I disliked while growing up were mushrooms. I wanted nothing to do with them. That, and pasta with red sauce. It was not until later in life, much later, when I truly began to love mushrooms, and in particular, portabella mushrooms.

The things I have always loved about the portabella mushroom is that you can do so many things with it. Whether you decide to grill it and place it on a sandwich, or finely dice it and make duxelle, one of my favorites is thinking of ways to stuff them and serve them as an appetizer, or heck, a light meal for that matter.

Gorgonzola Stuffed Mushrooms Recipe

This is not my first time posting on stuffed mushrooms. Indeed, I have posted a few times on making these lovely appetizers. Maybe it is that time of year. The near end of summer when the lighter, more crisp air enters Wisconsin that makes me want to turn on the oven and bake these lovely appetizers, or maybe it my love for blue cheese. I think it is the blue cheese!

Let’s get started.

Ingredients:

  • 1/2 lb of lean ground pork
  • 6 medium sized portabella mushrooms, cleaned and gills removed
  • 1 cup of gorgonzola blue cheese, crumbled
  • 2 sprigs of fresh thyme
  • 1 tsp cracked black pepper
  • 1/2 tsp salt

Begin by lightly dampening a paper towel. Take each mushroom and lightly remove the gills with the edge of a spoon. To the head of the mushroom, lightly brush off any dirt with the towel. Repeat.

Gorgonzola Stuffed Mushrooms Recipe

To the ground pork, add the salt and pepper, and one sprig of the fresh thyme. Thyme only, no stems. Mix well.

Preheat your oven to 400 degrees. Add the mushrooms to the baking sheet.

To each mushroom, fill each one with about one tablespoon of the blue cheese. To the top of the cheese, add a thin layer of the ground pork mixture. Top with a small pinch of salt and pepper, and some of the fresh thyme.

Place in the oven and cook for approximately 25 minutes.

When you are ready to plate, remove from the oven and place on a serving tray. Top with a bit more blue cheese.

Earthy, salty, and overall delicious, this one is a good appetizer any time of the year.

If you are looking for a satisfying appetizer that will please a small crowd, try these gorgonzola stuffed mushrooms out. I think you will be happy that you did.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought on “Gorgonzola Stuffed Mushrooms

  1. This sandwich looks so wonderful! It has 4 of my favorite foods: Bacon, Brie, Butter and Bread! I am going to try it tonight after I go to the store for the cheese and bread.

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