Gorgonzola and Parmesan Stuffed Grilled Mushrooms

Ingredients:
1/4 cup olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
16 large button mushrooms, stems removed and finely chopped
2 cups fresh breadcrumbs
1/4 finely chopped fresh parsley
Dash of Tabasco sauce
4 ounces Gorgonzola cheese, crumbled
2 ounces Parmesan cheese, grated

Directions:
Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add breadcrumbs, parsley, tabasco and cheeses. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.