Portobello with Gorgonzola, walnuts and pear
by Tavolino
Savory Portobello mushrooms filled with a spiced ground beef mixture, refined with sweet pear, crunchy walnuts and creamy Gorgonzola.
Ingredients
- Portobello mushrooms 4 pcs
- Olive oil 3 tbsp
- Salt to taste
- Pepper to taste
- Red onion 100 g
- Ground beef 250 g
- Pear 100 g
- Thyme 4 sprigs
- Walnut kernels 25 g
- Gorgonzola 75 g
Preparation
- 1
Clean the mushrooms, carefully twist out the stems and set them aside. Remove the gills from the mushroom caps.
- 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.
- 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
Finely chop the set-aside mushroom stems. Peel the red onion and also dice it finely.
- 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.
- 6
Season the ground beef mixture generously with salt and pepper.
- 7
Wash the pear, quarter it, remove the core and cut the flesh into small pieces.
- 8
Wash the thyme, shake dry and pluck the leaves. Roughly chop the walnut kernels.
- 9
Evenly fill the prepared mushroom caps with the ground beef mixture.
- 10
Top the filled mushrooms with the pear pieces, chopped walnuts and thyme.
- 11
Tear the Gorgonzola into small pieces and distribute over the filling of the mushrooms.
- 12
Bake the dish in a preheated oven at 200 °C (convection 180 °C) on the bottom rack for about 10 minutes.