Balsamic Gorgonzola Portabella Mushrooms
Elevate your appetizer game with these decadent Balsamic Gorgonzola Portabella Mushrooms, a flavor-packed dish that's as impressive as it is easy to make. Meaty portabella mushroom caps are infused with a luscious balsamic, garlic, and thyme marinade, then stuffed with a creamy, tangy blend of gorgonzola cheese, panko breadcrumbs, and fresh parsley. The mushrooms bake to perfection, becoming tender while the filling turns irresistibly golden and bubbly. Topped off with a drizzle of the reserved marinade or a balsamic reduction, this dish is a show-stopping option for dinner parties, special occasions, or even a luxurious vegetarian main course. Ready in just 40 minutes, these mushrooms combine gourmet flavors with simple preparation for a truly unforgettable culinary experience.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 100 grams Gorgonzola cheese
- 60 ml Balsamic vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 2 cloves Garlic
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Panko breadcrumbs
- 1 tablespoon Chopped parsley
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushrooms by gently wiping them with a damp paper towel and removing the stems. If the gills are very dark, you can carefully scrape them out with a spoon.
Place the mushroom caps on a baking sheet lined with parchment paper or foil, gill side up.
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, fresh thyme, salt, and black pepper.
Brush the mixture generously over the entire surface of the mushrooms, focusing on the gill sides to allow the marinade to seep in. Reserve a small amount of the marinade for later use.
In another bowl, mix the gorgonzola cheese with the panko breadcrumbs and parsley to create the filling.
Fill each mushroom cap with the gorgonzola mixture, gently pressing to ensure it stays in place.
Drizzle the reserved marinade over the filled mushrooms.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender, and the cheese is melted and slightly golden.
Remove from the oven and let cool for a few minutes before serving. Optionally, garnish with extra parsley or a drizzle of balsamic reduction for presentation.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 37.4 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 603 mg | 46% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
