Posts Tagged ‘Running to the Kitchen’

Mushroom Stuffed Pears with Gorgonzola

Gina Matsoukas from Running to the Kitchen puts a fun twist on stuffed mushrooms for a flavorful appetizer.

Ingredients

8oz. baby bella or crimini mushrooms, cleaned & finely chopped
1 small shallot, minced
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 tablespoon red wine
Salt & pepper
4 small pears (any variety will work)
¼ cup crumbled gorgonzola
2 tablespoons fresh basil, chiffonade
Honey for drizzling

Instructions

  1. Heat a medium skillet over medium heat.
  2. Add butter, olive oil and shallots and sauté for about 2-3 minutes until softened.
  3. Add mushroom to pan and let them cook untouched for about 5-7 minutes until water has evaporated and they are starting to caramelize.
  4. Once that happens, add red wine, salt & pepper and toss the mushrooms in the pan.
  5. Once wine has cooked off (1-2 minutes at most), remove the pan from the heat and set aside.
  6. Slice pears in half lengthwise and use a melon baller or small spoon to scoop out the core leaving a circular hole in the middle of the pear.
  7. Spoon about 1-11/2 tablespoons of the mushroom mixture into each pear half.
  8. Top with the gorgonzola & basil and drizzle with honey to finish.