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By Anthony Salemme, chef
Makes 12-14 mushroom caps
This can be an easy and satisfying appetizer or serve with some grilled vegetables for a main course.
1 8-ounce package baby Bella mushrooms
4 ounces gorgonzola, crumbled
1/3 cup toasted pine nuts
2 shallots, minced
2 cloves garlic, minced
½ cup butter
12 Ritz crackers, crushed
¼ cup sweet vermouth or chicken or vegetable broth
Remove stems from mushrooms and clean off any soil from the mushrooms.
Place in a greased baking dish.
Melt butter in sauté pan and add pine nuts and toast in butter until golden.
Remove pine nuts from butter.
Chop the reserved stems and sauté with the shallots and garlic in the butter until soft about 5-7 minutes.
Next, add vermouth, and cook for an additional minute to burn off the alcohol.
Let cool for 10 minutes.
Next, add the Ritz cracker crumbs and gorgonzola.
Spoon about a heaping tablespoon into each mushroom and top with reserved pine nuts.
Bake at 375F for about 20 minutes.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com