Grilled Gorgonzola and onion stuffed Portebello Mushrooms


-4 large Portobello Mushroom caps

-Olive oil (to taste)

-Sea salt

-Black pepper

-2 cups baby spinach

-4 large Country Fresh white Onions

- Country Fresh carrots

-Balsamic vinaigrette

-Brown sugar

-Gorgonzola cheese

-Hoisin Sauce

-Red wine (optional)

Pre-grilling/roasting preparation

-Combine 1 teaspoon sea salt and 1 teaspoon black pepper with 4 tablespoons of olive oil in a large bowl.

-De-stem, wash, and dry mushrooms.

-Rub each side of the mushroom with the salt, pepper and oil mixture ensuring proper coating.  

-Set aside for about one hour.

Caramelized Onions

-Peel and wash the onions

-Cut each onion in half (top to bottom) then cut each half in half and then each quarter in half once more on a 45 degree angle

-Add olive oil to a hot large skillet

-Add slices of onion and stir until they are coated with oil

-Add one level tablespoon of brown sugar and mix in until sugar is mostly dissolved

-Add one teaspoon of sea salt

-Reduce heat to medium-high

-Add one tablespoon of balsamic vinegar

-Stir onions every 10-15 minutes for about 45 minutes ensuring they do not stick to the bottom of the pan

-Deglaze the pan with a little red wine and stir through onions 

-Set aside

Spinach and gorgonzola cheese

-In a large hot skillet add 2 tablespoons olive oil

-Reduce heat to medium-high and add spinach

-Stir spinach until coated with oil

-Add a dash of salt and pepper

-Cook for about 3 minutes or until spinach has wilted

-Slice gorgonzola cheese thinly (for this recipe about 8 thin slices)

Cooking Instructions (in oven)

-Heat oven to 400 degrees

-Place mushrooms gill-side-up on a lightly oiled foil-lined shallow backing pan or cookie sheet

-Place mushrooms in oven for 15 minutes

-Remove mushrooms from oven and top with caramelized onion, spinach and a slice of gorgonzola

-Place mushrooms back in oven for 5-7 more minutes

-Plate and drizzle hoisin sauce over mushroom in zig-zag pattern

Cooking Instructions (on grill)

-Place mushrooms on hot grill-that has been brushed with olive oil-for 5-7 minute per side

-Flip mushrooms gill-side-up

-Spoon on spinach, caramelized onions and gorgonzola cheese and grill for another 5 or 6 minutes

-Plate and drizzle hoisin sauce over mushroom in zig-zag pattern

Serve on a bed of risotto along side grilled or roasted Country Fresh carrots...Enjoy!

Serves 4