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Portabella Filled with Polenta and Gorgonzola

Mushrom52

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24
serves

INGREDIENTS

butter, as needed
24 Portabella mushrooms, stems reserved for other use (about 3 oz. each)
Salt, as needed
Freshly ground pepper, as needed
1 lb. 2 oz. Gorgonzola cheese, crumbled
3 qt. cooked, hot polenta
Chopped fresh herbs, for garnish, as needed

INSTRUCTIONS

  1. 1
    Melt 12 oz. butter.
  2. 2
    Brush each Portabella cap with butter; season with salt and pepper. Arrange on sheet pan.
  3. 3
    Bake at 500ºF until mushrooms are tender, about 8 minutes, reserve.
  4. 4
    Thoroughly stir cheese into hot polenta.
  5. 5
    Fill each Portabella cap with 1/2 cup polenta; reserve.
  6. 6
    Per Order: Heat 1 Portabella cap in a 500ºF oven until heated through, about 5 minutes. Sprinkle with herbs.

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preparation methods
Meals/Courses
cuisines European, Italian
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