Funghi al Forno Ripieni di Gorgonzola

Funghi al Forno Ripieni di Gorgonzola Recipe

Servings: 4 (as an appetizer or side dish) Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes

Ingredients For the Stuffed Mushrooms:

• 12 large champignon mushrooms (cleaned, stems removed and reserved)

• 100 g gorgonzola dolce (crumbled, for a milder, creamier flavor)

• 50 g walnuts (finely chopped)

• 50 g breadcrumbs

• 2 tbsp fresh parsley (finely chopped)

• 1 garlic clove (minced)

• 2 tbsp olive oil

• Salt and freshly ground black pepper (to taste)

For the Cheesy-Buttery Sauce:

• 50 g unsalted butter

• 1 tbsp fresh parsley (finely chopped, for herbed butter)

• 1 tbsp fresh thyme or rosemary (finely chopped, optional for herbed butter)

• 100 ml dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)

• 50 g gorgonzola dolce (crumbled, for sauce)

• 50 ml heavy cream (to enhance creaminess)

• 1 small shallot (finely minced)

• Salt and freshly ground black pepper (to taste)

Instructions

Prepare the Mushrooms:

1. Preheat your oven to 180°C (350°F).

2. Gently clean the champignon mushrooms with a damp cloth or paper towel to remove dirt. Carefully remove the stems, keeping the caps intact. Finely chop the stems and set aside for the filling.

3. Place the mushroom caps on a baking sheet, hollow side up, and sprinkle lightly with salt. Bake for 5 minutes to release excess moisture, then set aside. This prevents the mushrooms from becoming too watery during final baking.

Make the Herbed Butter:

4. In a small bowl, mix 50 g softened butter with 1 tbsp chopped parsley and 1 tbsp thyme or rosemary (if using). Set aside for the sauce.

Prepare the Filling:

5. Heat 2 tbsp olive oil in a small skillet over medium heat. Add the minced garlic and chopped mushroom stems, sautéing for 3–4 minutes until softened.

6. In a mixing bowl, combine the sautéed mushroom stems, 100 g crumbled gorgonzola dolce, chopped walnuts, breadcrumbs, and 2 tbsp chopped parsley. Mix well. If the mixture is too dry, add a drizzle of olive oil. Season with a pinch of salt and pepper (be cautious with salt, as gorgonzola is salty).

7. Spoon the filling generously into the mushroom caps, pressing gently to pack it in.

Make the Cheesy-Buttery Sauce:

8. In the cast iron skillet, melt the herbed butter over medium heat. Add the minced shallot and cook for 2–3 minutes until translucent.

9. Pour in the white wine and simmer for 2 minutes to reduce slightly, allowing the alcohol to cook off.

10. Stir in the heavy cream and 50 g crumbled gorgonzola dolce. Cook, stirring, until the cheese melts and the sauce becomes smooth and creamy, about 2–3 minutes. Season with a pinch of salt and pepper to taste. The sauce should be rich but pourable, coating the back of a spoon.

Assemble and Bake:

11. Arrange the stuffed mushroom caps in the cast iron skillet, nestling them into the cheesy-buttery sauce so they’re partially submerged but the filling remains exposed.

12. Spoon a little extra sauce over the edges of the mushrooms for added flavor, ensuring the filling stays intact.

13. Bake in the preheated oven for 15–20 minutes, until the mushroom caps are tender, the filling is golden, and the sauce is bubbling.

14. For a golden top, you can switch the oven to broil for the last 1–2 minutes, watching closely to avoid burning.

Serve:

15. Remove the skillet from the oven and sprinkle with a bit of extra chopped parsley for freshness.

16. Serve the mushrooms hot, straight from the cast iron skillet, with the cheesy-buttery sauce spooned around them. Provide crusty bread on the side to soak up the sauce, mimicking a restaurant experience.

Wine pairing:

Pair with a dry Italian white such as Tiefenbrunner or Elena Walch Pinot Grigio, Pieropan or Inama Soave Classico, or Umani Ronchi Verdicchio dei Castelli di Jesi. For a more refined pairing, Louis Jadot Bourgogne Blanc works beautifully. If serving red, choose a light, low-tannin wine such as Vietti Dolcetto d’Alba or Michele Chiarlo Barbera d’Asti.