Portobello Mushrooms with Wisconsin Italian Style Gorgonzola
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  • 1/3 cup extra virgin olive oil
  • 2 very large Portobello mushrooms, stems removed
  • salt and pepper to taste
  • 4 ounces Wisconsin Italian-style Gorgonzola cheese
  • 1 scallion, thinly sliced, white part only
  • 1 roasted red pepper, minced
Preheat oven to 350F. Pour oil in a large mixing bowl, One at a time, add the mushrooms and completely coat, using a pastry brush if necessary. Place on cookie sheet and sprinkle mushrooms with salt and pepper. Roast 10-15 minutes, or until soft to touch. Cool and cut each mushroom into eight wedges.
Combine the Italian-style Gorgonzola, scallion and roasted red pepper in bowl of food processor. Using steel blade, process until all ingredients are well incorporated. spread mixture on each mushroom wedge. Number of servings: 8

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