Mushrooms with Gorgonzola

Must Try

Tasty combination of stuffed mushrooms in a creamy paprika sauce


12 large mushrooms
Handful of walnuts
100 g gorgonzola cheese
1 jar roasted bell pepper (red or yellow)
100ml water
1 tbsp olive oil
½ cube of vegetable stock
250 ml cooking cream
Pepper and salt
lump of butter
Fresh parsley


Drain the peppers and preheat the oven to 180 degrees. Remove the stem and stem from the mushrooms and place them with the opening facing up on a baking tray or in an oven dish. (Note that some moisture may come out of the mushrooms during baking in the oven.) Sprinkle the mushrooms with a little salt and pepper. Cut the gorgonzola cheese into pieces and fill the mushrooms with it. Break the walnuts into pieces and divide them over the gorgonzola. Brush the stuffed mushrooms with a little olive oil. Place the mushrooms in the oven for about 15 minutes. Meanwhile, make the paprika sauce; Heat a knob of butter in a kettle and braise the peppers for 5 minutes. Then add the water and bring to a boil.Crumble the stock cube and stir through. Let the peppers cook gently for another 10 minutes. Puree the bell peppers with a stick blender or in a blender. Add the cooking cream and stir well. Taste to see if you need a little more salt or pepper. Heat some more. Serve the mushrooms in the creamy paprika sauce and garnish with a little parsley. 

Source: Leukerecepten by leukerecepten-nl.
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