Gorgonzola and Sun Dried Tomato Stuffed Portobello Mushrooms

Portobello mushrooms stuffed with crumbled Gorgonzola cheese, sun dried tomatoes, garlic and fresh rosemary make a delicious appetizer or meatless meal.

👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
bowl
baking dish

📝 Preparation Steps

Preheat oven to 425 degrees F.

Combine the Gorgonzola cheese, sun dried tomatoes, garlic, a little EVOO, salt and pepper in a small bowl.

Garlic, minced2 cloves

Using a damp cloth, wipe off the mushrooms to remove any dirt; then stuff each mushroom cap with the cheese mixture.

Place the mushrooms in an oven safe baking dish and cook for ⏱️ 10 minutes.

Nutrition Facts

calories

126 kcal

fat Content

10 g

serving Size

1 serving

fiber Content

2 g

sugar Content

5 g

sodium Content

387 mg

protein Content

4 g

trans Fat Content

0.003 g

cholesterol Content

5 mg

carbohydrate Content

8 g

saturated Fat Content

2 g

unsaturated Fat Content

7 g

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