Portobello with Gorgonzola, walnuts and pear

Preparation

1. 1
   Step 1

   Clean the mushrooms, carefully twist out the stems and set them aside. Remove the gills from the mushroom caps.

2. 2
   Step 2

   Heat 2 tbsp of olive oil in a pan. Sear the mushroom caps in it for about 2–3 minutes on each side over medium heat.

   Timer · 5 min
3. 3
   Step 3

   Season the seared mushrooms with salt and pepper, remove from the pan and place them in a baking dish with the opening facing up.

4. 4
   Step 4

   Finely chop the set-aside mushroom stems. Peel the red onion and also dice it finely.

5. 5
   Step 5

   Heat the remaining olive oil in the pan. Sauté the ground beef, diced onion and chopped mushroom stems in it for about 5–8 minutes over high heat.

   Timer · 8 min
6. 6
   Step 6

   Season the ground beef mixture generously with salt and pepper.

7. 7
   Step 7

   Wash the pear, quarter it, remove the core and cut the flesh into small pieces.

8. 8
   Step 8

   Wash the thyme, shake dry and pluck the leaves. Roughly chop the walnut kernels.

9. 9
   Step 9

   Evenly fill the prepared mushroom caps with the ground beef mixture.

10. 10
    Step 10

    Top the filled mushrooms with the pear pieces, chopped walnuts and thyme.

11. 11
    Step 11

    Tear the Gorgonzola into small pieces and distribute over the filling of the mushrooms.

12. 12
    Step 12

    Bake the dish in a preheated oven at 200 °C (convection 180 °C) on the bottom rack for about 10 minutes.

    Timer · 10 min