Grilled Gorgonzola and onion stuffed Portebello Mushrooms
Ingredients
-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