Gorgonzola Stuffed Mushrooms
Stuffed mushrooms are always a crowd-pleaser! They’re a great way to take a bunch of delicious and complementary ingredients and serve them up in a buttery mushroom bite. And these baby bellos stuffed with sassy Gorgonzola are always a favorite at our house!
Ingredients
- 3 tbsp butter
- 1 yellow onion small, finely chopped
- 4 cloves garlic finely chopped
- 16 ea baby bella mushrooms stems removed, stems finely chopped
- 2 cups panko crumbs
- 1/4 cup fresh spinach finely chopped
- 4 oz Gorzonzola cheese crumbled
- smoked paprika to taste
- 2 tbsp parsley fresh, finely chopped
- 2 tbsp olive oil plus more for brushing
- salt and pepper to taste
Instructions
- Clean the mushrooms to start. Pop off the stems and scrape out remaining stems and gills with a spoon. Pat the insides clean with a paper towel.
- In a saucepan over medium heat, melt the 3 tbsp butter. Add the onions and garlic and cook until soft and fragrant, or 2-3 minutes.
- Add the chopped stems and cook until golden brown, another 1-2 minutes.
- Remove the mixture from the heat and place in a bowl. Add the Panko crumbs, parsley, spinach, salt, pepper, paprika, and Gorgonzola cheese. Mix until well combined.
- Fill the mushroom caps with the mixture. Brush the outsides of the mushrooms with olive oil.
- Heat additional olive oil in a saucepan until it shimmers. Saute the filled mushroom caps until tender, 5-7 minutes.
- Serve warm and enjoy!