Gorgonzola Mushrooms on Sundried Tomato Bread
Prep Time: 5 minutes
Cooking Time: 10 minutes
Comments: Any blue cheese, goat cheese or feta works great if you do not have gorgonzola on hand. You can also substitute regular pesto for the sundried tomato pesto.
12 mushrooms, Crimini or button or combo
2 tablespoons gorgonzola cheese
1 tablespoon butter
1 teaspoon sundried tomato pesto
1/8 teaspoon salt
1/8 pepper, black, ground
4 slices bread, French, or other
Preheat oven to 400 degrees. Clean mushrooms and remove stems. Place the mushrooms stem side up on a lined baking sheet leaving space to add the bread a bit later. Drop about 1/2 a teaspoon of gorgonzola into each mushroom cap. If the cheese is particularly dry add a pea size bit of butter to each mushroom. Sprinkle lightly with salt and pepper. Bake for about 10 minutes or until the cheese is bubbly and the mushrooms are juicy. Meanwhile, mix the softened butter with the pesto and spread on bread slices. Add the bread slices to the baking sheet to toast for about 5 minutes. Watch carefully to make sure the toast does not burn. Top the toast with the mushrooms and serve warm.
Per Serving About: 240 calories, 5 g fat, 3 g saturated fat, 0 g trans fat, 10 g protein, 39 g carbohydrates, 2 g dietary fiber, 560 mg sodium