Portobello Mushrooms Stuffed with Arugula and Gorgonzola

Ingredients

• 8 Portobello mushroom caps
• 2 cloves garlic
• 1 small Shallot
• 1 tbsp Olive Oil
• 30 g pine nuts
• 40 g arugula (1 bundle)
• 80 g Gorgonzola cheese
• Salt
• Pepper

Instructions

1. 1.

   Clean the mushrooms and gently twist off the stems. Peel and finely chop the garlic and shallot. Chop the mushroom stems as well.

2. 2.

   Heat 1 tbsp oil in a skillet over medium heat. Sauté the shallot, garlic, pine nuts, and chopped mushroom stems until golden brown.

3. 3.

   Wash the arugula, dry it with a paper towel, and chop it. Dice the Gorgonzola into small cubes. Mix the sautéed shallot-mushroom mixture with the cheese and arugula, then season with salt and pepper. Lightly oil a large baking dish with remaining oil.

4. 4.

   Fill each mushroom cap with the arugula-cheese mixture, place them in the baking dish, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes.