Portobello with Gorgonzola, Walnuts and Pear

Ingredients

• 4 large Portobello mushroom caps (about 110 g each or large button mushrooms)
• 3 tbsp olive oil
• Salt
• Pepper
• 1 large red onion (100 g)
• 250 g ground beef
• 1 small pear (100 g)
• 4 sprigs thyme
• 25 g walnut kernels
• 75 g Gorgonzola cheese (45% fat in solids)

Instructions

1. 1.

   Clean the mushrooms, carefully twist off the stems and set aside; remove the gills. Heat 2 tbsp of oil in a pan. Sauté the mushrooms for 2–3 minutes on each side over medium heat, season with salt and pepper, then transfer to a baking dish with the open side up.

2. 2.

   Cut the mushroom stems into small pieces. Peel and finely chop the onion. Heat the remaining olive oil in a pan. Add the ground beef, onion, and mushroom stems; cook over high heat for 5–8 minutes, seasoning with salt and pepper.

3. 3.

   Wash the pear, quarter it, core it, and cut into pieces. Wash and pat dry the thyme leaves. Roughly chop the walnuts.

4. 4.

   Fill the mushrooms with the meat mixture. Top with pear slices, walnuts, and thyme, then sprinkle Gorgonzola over the filling.

5. 5.

   Bake in a preheated oven at 200 °C (180 °C fan‑forced, gas: level 3) on the lowest rack for 10 minutes. Remove and serve warm.