25 large mushrooms (uns 4.5 cm in diameter) (500 g)
100 g of crumbled gorgonzola cheese
2 tablespoons of butter or margarine
2 tablespoons of finely chopped nuts
1 tablespoon of dry vermouth
1 tablespoon of chopped fresh parsley
25 large mushrooms (uns 4.5 cm in diameter) (500 g)
100 g of crumbled gorgonzola cheese
2 tablespoons of butter or margarine
2 tablespoons of finely chopped nuts
1 tablespoon of dry vermouth
1 tablespoon of chopped fresh parsley
This recipe can be made with fresh or canned mushrooms
If using fresh mushrooms, blanch them in boiling water seasoned with lemon juice for 3 minutes
Drain, rinse in cold water, and remove the stems (use the stems for another recipe)
Dry well with paper towels and refrigerate for 1 hour
In a bowl, cream together the crumbled cheese, butter or margarine, chopped nuts, parsley, and dry vermouth
Mix well and fill into a bag
Fill the mushrooms with the mixture and refrigerate for 30 minutes
Serve 25.
