A surprising stuffing makes this portobello mushroom an intriguing delight. Polenta blended with cheese fills the earthy mushroom with a simple and comforting mix.
12 oz. butter, melted
24 portobello mushroom caps
Salt and freshly ground pepper, for seasoning
1 lb., 2 oz. Gorgonzola cheese, crumbled
3 qt. cooked hot polenta
Chopped fresh herbs, for garnish
1. Brush portobello caps with butter and season with salt and pepper. Bake on sheet pan at 500°F until mushrooms are tender, about 8 min.; reserve.
2. Thoroughly stir cheese into hot polenta.
3. Fill each cap with 1⁄2 cup polenta; reserve.
4. Per order, heat 1 portobello cap in 500°F oven until heated through (about 5 min.). Sprinkle with herbs and serve.