If you love Italian blue cheese and mushrooms then you will love these Gorgonzola mushrooms. This is the perfect side dish for steak or pork.
Today’s inspirational recipe from Lavender and Lime ♥ Gorgonzola Mushrooms ♥ #LavenderAndLime Share on X
Those of you who are regular readers of my blog will know that I really need routine. And part of that routine has been writing down my recipes every night. I used to keep a food diary and it evolved with this blog to a recipe diary. I am so far behind in putting the recipes from my notes onto my blog that I have in fact stopped jotting down recipes every night. This has been quite liberating as I can just cook comfort food. And, Dave is also cooking which has been wonderful for me. It has been a mini time out. With that in mind, I will share with you the fact that I made this dish for Gorgonzola mushrooms on the 25th of February! My mid year sojourn will at least mean that sometime in the near future I will be blogging ‘current recipes’ and not ones that appear to be out of season, or with photographs taken in haste.
Gorgonzola Mushrooms
Ingredients
- 6 rashers bacon
- 100 g Gorgonzola
- 4 large brown mushrooms, stalk removed
- salt and freshly ground black pepper to season
- 20 mls basil pesto
Method
- preheat the oven to 200° Celsius
- cut up the bacon and fry in a dry pan until the fat has rendered down
- remove from the pan and set aside while you pan fry the flesh side of the mushrooms
- season the exposed side, add the cut up bacon and the gorgonzola
- bake in the oven for 5 minutes
- then put under the grill for a further 5 minutes
- top each mushroom with a teaspoon of the pesto
Click on the links for conversions and notes.
I just love these, but Alan finds them too rich, so I reserve them for cooking when he’s away on business.
Usually I do boiled eggs when Dave is away 🙂
I love Gorgonzola cheese, its bought in Italia also with a fresh mix of marscapone. Creamy Deluxe! These look delicious and I love the added ingredient of pesto. Buono!
thanks Yvette – I love the creamy version as well!
Hey Tandy….it doesn’t get better than cheese and mushrooms! 🙂 🙂
Do you have any idea how long a bottle of pesto will keep for once opened? I always tend to end up throwing mine away which is such a waste..
I make my own and it lasts quite a long time. It seems the store bought ones only last a few days. I will post a recipe soon for a great coriander pesto that is easy to make 🙂
I love these mushrooms especially filled with cheese – yummy! Enjoy the day!
thanks Pink, you too 🙂
No matter how they are photographed, they are delicious! Throw a hunk of meat on the side and Pete will be in heaven.
🙂 Mandy
I think a good steak done rare would go quite well with these indeed 🙂
Absolutely yummy, Tandy. Thanks for the idea.
my pleasure Sylvia 🙂
Lovely – delicious in February or July….or any month at all in fact!
Thanks Tanya, I agree 🙂
wow im hungry now this looks awesome!
thanks Tinkerbelle!
These look really good… what’s not to like? mushrooms, bacon and gorgonzola…mmmm!
Thanks so much 🙂
These look divine Tandy. I am always looking for new ideas to serve up (disguise):) veggies for the kids. I am going to try this one on them. As for Dave and I, we love anything with gorgonzola. Delicious. PS. I always love reading your blog.
Thanks Ana – I have a few good tricks for kids and vegies which I am going to share when I catch up with my blogging 🙂
These look absolutely delicious, right up my alley!
thanks 🙂