1/3 c. extra virgin olive oil 2 large large portabello mushrooms, stems removed salt and pepper, to taste 4 oz. Wisconsin Italian-Style Gorgonzola cheese 1 scallion, thinly sliced, white part only 1 roasted red pepper, minced
What to do:
1. Preheat oven to 350°F. 2. Pour oil in a large mixing bowl. One at a time, add the mushrooms and completely coat, using a pastry brush if necessary. Add more oil if necessary. Place on cookie sheet and sprinkle mushrooms with salt and pepper. 3. Roast 10-15 min., or until soft to touch. Cool and cut each mushroom into eight wedges. 4. Combine the Italian-Style Gorgonzola, scallion, and roasted red pepper in bowl of food processor. Using steel blade, process until all ingredients are well incorporated. Spread mixture on each mushroom wedge.
