A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
(In this case I roasted 5 bulbs of garlic because I figured I would use the rest for something else, but you don’t have to! Roast one or two) You’ll need: 1-2 whole bulbs garlic Olive oil Salt 4 oz Gorgonzola 4 oz butter (I …
Preheat oven to 400 Fahrenheit. Line a baking sheet with parchment paper and add shredded Parmesan by the Tablespoon. I didn’t even grate my own, I just used the shredded Parmesan in the Kraft bag. Pat out the parm into even rounds. Bake for 7 …
Gouda and Caramelized Onion Stuffed Portobellos
2 Portobello mushrooms
1-2 Tablespoons olive oil
1 tsp minced garlic or garlic paste
1/4 cup shredded Gouda cheese
1/4 cup Caramelized onions
Whisk the garlic into the olive oil and set aside. Adjust an oven rack underneath the broiler and set the broiler to preheat.
Clean the mushroom caps by gently wiping with a paper towel, and use a spoon to gently scrape out the gills. Slice any stem as close to the cap as possible.
Place the mushrooms in an oven proof dish, cap side up. Brush with the garlic oil. Place underneath the broiler for 4 minutes.
Mix the grated cheese and onions together.
Take out the mushrooms and turn over so the gill side is up. Brush with remaining garlic oil and scoop in the cheese mixture. Broil for another five minutes.