I loved the little bite of gorgonzola with the crunch walnuts. Enjoy!
Spinach & Gorgonzola Stuffed Portobella Mushrooms
Makes 8 mushrooms
8 medium sized portobella mushrooms, cut out and dice the stems
10 oz frozen spinach
1/4 red onion, diced1 clove garlic, minced
2 oz cream cheese
1/4 c gorgonzola cheese
1/4 c parmesan cheese
3 T toasted walnuts, chopped
1/2 t oregano
1/2 t salt
1/4 t pepper
Sauté mushroom stems, onions and garlic in a little oil until most of the liquid is gone. Add in spinach, cheeses and spices and mix until the spinach isn't in big clumps and the cheese is evenly distributed.
Place mushroom caps in a shallow baking dish. Stuff with the spinach mixture.
Bake at 400 for 20 minutes. Let cool for a little bit before eating. There's nothing worse than burning your tongue on a piping hot mushroom right out of the oven! Those juicy bad boys stay hot!