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5
from 1 vote
Mushroom Stuffed Pears with Gorgonzola
A fun twist on stuffed mushrooms for a flavorful appetizer.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizers
Cuisine:
American
Keyword:
mushroom gorgonzola stuffed pears, mushroom stuffed pears
Servings:
8
servings
Author:
Gina Matsoukas
Ingredients
8
oz.
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
1/4
cup
crumbled gorgonzola
2
tablespoons
fresh basil
chiffonade
honey for drizzling
Instructions
Heat a medium skillet over medium heat.
Add butter, olive oil and shallots and saute for about 2-3 minutes until softened.
Add mushroom to pan and let them cook untouched for about 5-7 minutes until water has evaporated and they are starting to caramelize.
Once that happens, add red wine, salt & pepper and toss the mushrooms in the pan.
Once wine has cooked off (1-2 minutes at most), remove the pan from the heat and set aside.
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.
Spoon about 1-11/2 tablespoons of the mushroom mixture into each pear half.
Top with the gorgonzola & basil and drizzle with honey to finish.
Nutrition
Serving:
1
SERVING
|
Calories:
105
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
7
mg
|
Sodium:
100
mg
|
Fiber:
3
g
|
Sugar:
10
g