Stuffed mushrooms with Gorgonzola and pear

Stuffed mushrooms with Gorgonzola and pear

Total: 35 min. | Active: 20 min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 214 kcal
, Fat: 16 g
, Carbohydrate: 5 g
, Protein: 12 g
The practical thing about Gorgonzola is that it is very aromatic on its own and so you don't need many other ingredients. As a result, these stuffed mushrooms can be whipped up in a jiffy. They not only make a wonderful accompaniment to many dishes but can also be served as a main meal along with a salad. Thanks to their sweetness and slight acidity, the pears make the filling a little lighter.

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mushrooms

12 mushrooms (approx. 250 g)

Filling

1 pear, diced
200 g blue cheese (e.g. Gorgonzola)
4 sprig flat-leaf parsley, finely chopped
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How it's done

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Mushrooms

Remove the stalks and chop finely. Place the mushroom heads on a baking tray lined with baking paper.

Filling

Mix the chopped mushroom stalks with the pear, Gorgonzola and parsley. Stuff the filling into the mushroom heads, press down gently.

To bake:

Approx. 15 mins. in the centre of an oven preheated to 200°C.

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