Portobello Mushrooms with Wisconsin Italian-Style Gorgonzola Courtesy Of: Wisconsin Milk Marketing Board Portobello Mushrooms with Wisconsin Italian-Style Gorgonzola 16 servings 1/3 cup Arrezzio extra virgin olive oil 2 very large SYSCO Imperial Portobello mushrooms, stems removed SYSCO Imperial/McCormick salt and pepper, to taste 4 oz Wisconsin Italian-Style Gorgonzola cheese 1 SYSCO Imperial scallion, thinly sliced, white part only 1 SYSCO Imperial roasted red pepper, minced 1. Preheat oven to 350 degrees F.
2. Pour oil in a large mixing bowl.
3. One at a time, add the mushrooms and completely coat, using a pastry brush, if necessary. Add more oil if necessary.
4. Place on cookie sheet and sprinkle mushrooms with salt and pepper.
5. Roast 10-15 minutes, or until soft to touch.
6. Cool and cut each mushroom into eight wedges.
7. Combine the Italian-Style Gorgonzola, scallion, and roasted.
8. Using steel blade, process until all ingredients are well incorporated.
9. Spread mixture on each mushroom wedge.