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Woodland Hills
Hipcooks Newsletter


Newsletter for: February 7, 2012

Hipcooks counts the ways, Feb 7 Recipe: Gorgonzola & walnut stuffed mushrooms
    *  1/4 cup olive oil
    * 1 small onion, finely chopped
    * 4 cloves garlic, finely chopped
    * 1 pack Crimini mushrooms
    * 1 cups fresh bread crumbs
    * 1/4 finely chopped fresh parsley
    * Dash of hot pepper sauce
    * 4 ounces Gorgonzola cheese, crumbled
    * Handful of chopped unsalted walnuts
    * Sea salt and freshly ground pepper

Remove stems from mushrooms and chop finely. Lay mushroom caps upside down on a silpat or parchment lined baking sheet and bake for a couple of minutes to just barely start to soften.

Heat oil in skillet over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add another swirl of olive oil.) Season the mixture with salt and pepper to taste.

Fill the mushroom caps with the mixture and bake until warm, browned and melty!

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