Stuffed Portobello Mushrooms with Gorgonzola & Walnuts
Prep time
Cook time
Total time
A delicious, vegetarian winter-warmer that is still light enough to have as a starter
Recipe type: Starter
Cuisine: Italian, French
Serves: 4
  • 8 large Portobello mushrooms
  • 80g butter (I used salted, recipe says unsalted)
  • ½ tbsp thyme leaves
  • 250g button mushrooms
  • 50g onion, chopped
  • 80g Gorgonzola dolce, crumbled
  • 1 tbsp chopped parsley
  • 20g breadcrumbs
  • 50g walnuts, chopped (I used mixed nuts and ground them finely in a food processor)
  • Salt and freshly ground black pepper
  1. Preheat the oven to 180C
  2. Prep your mushrooms: wash and cut away odd bits; remove the stalks and place the caps side down on an oiled baking tray.
  3. Add 1 tbsp of butter to each and sprinkle with the thyme leaves, salt and pepper
  4. Bake for 10 minutes until slightly soft.
  5. Prep your filling: finely chop your button mushrooms and the stalks from the Portobello (I used a food processor for a quite fine texture)
  6. Preheat the grill
  7. Melt 1 tbs of butter over medium heat, when it's hot add the onion and garlic
  8. Sweat for 5 minutes until it's soft but not browned
  9. Add the chopped mushrooms, stir and let it cook for 10 minutes until the mixture is quite dry. Season with salt and pepper.
  10. Transfer the mixture to a bowl, add ⅔ of the gorgonzola, the parsley, breadcrumbs and ground nuts
  11. Divide the mixture between the Portobello mushrooms caps and place under the grill until golden (5-10 minuted depending on your grill)
  12. When cooked, sprikle with the remaining Gorgonzola, some parsley and serve
  13. The book recommends Italian Castelfranco radicchio and celery salad as a side - I used British chicory and it was excellent. Just make sure you make a sharp vinaigrette to keep things crunchy and counterbalance the richness of the mushrooms.
Recipe by Orientespresso at