Best Honey Gorgonzola Mushrooms Recipes

Gorgonzola Stuffed Mushrooms image

Provided by Linda B

Categories Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 small onion, finely chopped
4 cloves minced garlic
16 large button mushrooms, with stems removed
2 cups fresh breadcrumbs
1/4 cup fresh parsley, finely chopped
3 -5 hot pepper sauce, to taste
4 ounces gorgonzola, crumbled
salt and pepper

Steps:

Cook onion and garlic in olive oil in saucepan until soft.
Chop mushroom stems& add to saucepan, cooking until golden.
Remove from heat and add rest of ingredients.
Fill the mushroom caps and brush all over with olive oil.
To cook either bake at 350 F for about 30 minutes until browned (I raised temperature to 375 for the last 10 minutes) or grill over medium heat until soft and tender.

Nutrition Facts : Calories 466.1, Fat 24.9, SaturatedFat 7.9, Cholesterol 21.3, Sodium 798.8, Carbohydrate 45.5, Fiber 3.8, Sugar 5.8, Protein 16.6

Mushroom-Gorgonzola Cream Sauce image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

Polenta with Mushrooms and Gorgonzola image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Bring 4 cups water to a boil; whisk in 3/4 cup instant polenta. Cook over medium heat, whisking, until creamy, 10 minutes. Meanwhile, cook 8 ounces sliced mixed mushrooms in olive oil with 1 minced garlic clove and 1 teaspoon minced rosemary until tender, 6 minutes; season with salt and pepper. Serve over the polenta with crumbled gorgonzola and torn parsley.

Upside Down Mushroom Gorgonzola Tartlets image

Provided by Trisha Yearwood

Categories appetizer

Time 45m

Yield 12 tartlets

Number Of Ingredients 12

Nonstick cooking spray, for the mini muffin pan
6 ounces cremini mushrooms, sliced
1/4 cup crumbled Gorgonzola
3 tablespoons all-purpose flour
2 tablespoons panko breadcrumbs
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped
1 teaspoon lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 large eggs
1 sheet frozen puff pastry dough, thawed

Steps:

Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray.
Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more.
Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork.
Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round.
Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately.