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Mister Coaster · 12-16-2007, 06:45 PM

Here's my 2 pennies... One of my 'originals' that I'm adjusting to the vegetarian requirements.

Gorgonzola Stuffed Mushrooms with Roasted Asparagus & Red Peppers.

I'm not going to have exact measurements or cook times because this was something I always just played by ear, and it was a long time ago.

Button or Crimini mushrooms
gorgonzola cheese
sour cream
asparagus
red peppers
garlic powder
balsamic vinegar

Mix gorgonzola and sour cream in order to cut the strength of the gorgonzola. Because there are so many brands (some stronger than others) you are going to have to taste for desired strength of the blue. You are looking for something that can be eaten straight without being too overpowering.

Remove stems from mushrooms and stuff caps with the gorgonzola mix. Place on baking sheet and prepare the next step.

Cut red bell peppers in strips to match the thickness of the asparagus. Trim asparagus to match length of the peppers. Toss asparagus and peppers with garlic powder and balsamic vinegar. Place on a separate baking sheet in a single layer and roast along with mushrooms.

Bake the 2 sheets together at about 400 until they look nice and roasted. Once done, place an asparagus spear and a red pepper on top of each mushroom and serve immediately.

This has a little of everything... Sweet (red pepper) salty (gorgnzola) bitter (asparagus) and savory (mushroom). Plus it has red and green for the holidays, assuming you celebrate. I suppose a spicy mustard suace may compliment them well, but I never served them with sauce.

12-16-2007, 06:45 PM	#11 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Here's my 2 pennies... One of my 'originals' that I'm adjusting to the vegetarian requirements. Gorgonzola Stuffed Mushrooms with Roasted Asparagus & Red Peppers. I'm not going to have exact measurements or cook times because this was something I always just played by ear, and it was a long time ago. Button or Crimini mushrooms gorgonzola cheese sour cream asparagus red peppers garlic powder balsamic vinegar Mix gorgonzola and sour cream in order to cut the strength of the gorgonzola. Because there are so many brands (some stronger than others) you are going to have to taste for desired strength of the blue. You are looking for something that can be eaten straight without being too overpowering. Remove stems from mushrooms and stuff caps with the gorgonzola mix. Place on baking sheet and prepare the next step. Cut red bell peppers in strips to match the thickness of the asparagus. Trim asparagus to match length of the peppers. Toss asparagus and peppers with garlic powder and balsamic vinegar. Place on a separate baking sheet in a single layer and roast along with mushrooms. Bake the 2 sheets together at about 400 until they look nice and roasted. Once done, place an asparagus spear and a red pepper on top of each mushroom and serve immediately. This has a little of everything... Sweet (red pepper) salty (gorgnzola) bitter (asparagus) and savory (mushroom). Plus it has red and green for the holidays, assuming you celebrate. I suppose a spicy mustard suace may compliment them well, but I never served them with sauce. __________________ If you have any poo... fling it NOW!