Serves 8
Ingredients:
1 Lb. Mushroom, Portabella, fresh
1 tsp. Oil, Olive
1/3 C. Cheese, Gorgonzola, crumbled
¼ C. Croutons
¼ C. Nut, Hazelnut/Filbert, toasted
¼ C. Pepper, Red, diced
¼ C. Onion, Green, sliced
Procedure:
1. Preheat oven to 350°. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup. Discard remaining stems.
2. Place hazelnuts of sprayed sheet pan. Toast in oven for about 5 minutes.
3. Mix chopped mushroom stems and remaining ingredients in small bowl until well blended. Place
mushroom on sprayed sheet pan. Spoon ¼ C. mixture into mushroom caps, mounding slightly.
4. Place in preheated oven for about 15 minutes.
5. Garnish: Herb, Parsley, fresh, sprig
Show: Chef’s Table
Recipe Author: UND Executive Chef Greg Gefroh
Original Photograph By: Chef Greg Gefroh
Photograph Retouched By: Recipe Spy
Source: http://und.edu/student-life/dining/_files/docs/recipes-2011.pdf