Wilted arugula with Gorgonzola stuffed Portobello’s
˝ cup olive oil
1 tsp minced garlic
3 cups fresh arugula
4ea Portobello caps
˝ cup crumbled Gorgonzola
˝ cup pesto
1 tsp red wine vinegar
tt salt and pepper
1.
Remove stems from Portobello mushrooms and wipe with a damp
cloth.
2.
Brush mushrooms with pesto and par bake the mushrooms in a
350◦ oven for 10 minutes.
3.
Let mushrooms cool and top with Gorgonzola.
4.
Bake the topped mushrooms in 350◦ oven until golden.
5.
In a sauté pan heat olive oil and sauté the garlic, add
arugula and vinegar, cook until wilted and top with golden
mushrooms and serve
