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Gorgonzola & Sun Dried Tomato Portobello Mushrooms

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Gorgonzola & Sun Dried Tomato Portobello Mushrooms
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Gorgonzola & Sun Dried Tomato Portobello Mushrooms

Added by: on Jan 12th, 2012
Gorgonzola cheese is a veined blue cheese produced mainly in the northern region of Italy. This, paired with fresh rosemary and sun-dried tomatoes, make a great appetizer or vegetarian lunch.
Rating:
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Prep Time:
10 min
Cook Time:
10 min
Ready In:
20 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 4 large Portobello Mushrooms, stems removed
  • 1/4 c Crumbled Gorgonzola Cheese
  • 1/4 c Sun Dried Tomatoes, not packed in oil, chopped
  • 1 tbsp Fresh Rosemary, chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Extra Virgin Olive Oil
  • Kosher Salt, to taste
  • Fresh Ground Pepper, to taste
Nutrition Facts
Gorgonzola & Sun Dried Tomato Portobello Mushrooms

Servings Per Recipe: 4

Amount Per Serving

Calories: 119

  • Total Fat: 9.6 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 6.3 mg
  • Sodium: 134.1 mg
  • Total Carbs: 5.9 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 3.4 g
  • Protein: 4.2 g
The following items or measurements are not included:
  • Kosher Salt, to taste
  • Fresh Ground Pepper, to taste
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Directions:

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In a small bowl, mix together the cheese, tomatoes, garlic, oil, salt and pepper until well blended. Using a damp cloth, wipe off the mushrooms to remove any dirt. Stuff each mushroom cap with the cheese mixture, place in a baking dish and bake at 425 degrees for 10 minutes.

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