Stuffed Portabellas with Gorgonzola and Balsamic-Rosemary Reduction

Contributed By: menfe
Nancy Berkoff

The balsamic vinegar when reduced forms a deep-crimson syrup that makes an aromatic sauce!

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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Appetizers

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Ingredients

2 cups Balsamic vinegar
3 Portobello caps, washed and stems removed
4 oz Gorgonzola
2 oz Shredded Parmesan
1/2 cup Bread crumbs
1 tbsp Fresh parsley, minced
1 Large egg, beaten
1/2 tbsp Dried rosemary

Preparation

Preheat oven to 400 degrees


1. Place balsamic vinegar in small pot and place on stove. Cook over low heat. The goal is to allow vinegar to cook until reduced to 1 cup, so note how far up the vinegar fills pot. This should take about 15 minutes.


2. While vinegar is reducing, place portobello caps, gill side up, in small baking dish.


3. In small bowl, mix gorgonzola, Parmesan, bread crumbs, parsley and egg until well-combined.


4. Spoon gorgonzola mixture into mushrooms. Cover and bake in preheated oven 20 minutes or until mixture is bubbly.


5. When vinegar is reduced, remove from stove and stir in rosemary.


Presentation: To serve, place stuffed mushrooms on a serving plate and spoon vinegar reduction over mushrooms. Serve hot.

Cook's Notes

This dish can be made with smaller mushrooms. Small sweet onions can be used in place of portobellos, as well.

Nutrition Information

Calories: 211 ; Total Fat: 6 g ; Saturated Fat: 3 g ; Polyunsaturated Fat: 0 g ; Carbohydrates: 27 g ; Protein: 8 g ; Vitamin A: 236 IU ; Vitamin C: 1 mg ; Calcium: 229 mg ; Sodium: 268 mg ; Iron: 1 mg ; Fiber: 1 g

Recipe Comments

Commented by: lkm555

1 cup of balsamic was enough and it needed to be reduced by more than half. I cooked the rosemary in the vinegar and then strained. The Parmesan was overwhelmed by the gorgonzola -- not sure that it was necessary. But the stuffing was quite yummy and even my non-cheese lovers thought it was pretty good -- nary a complaint about not liking blue cheese. The balsamic syrup balanced nicely with the cheese. I would give the recipe 5 stars, but my family wouldn't let me. They're not mushroom people, but as I said, ate it.