Stuffed Mushrooms with Hazelnuts & Gorgonzola
- Contains Dairy
- Contains Nuts
Ingredients
- 20g + 20g butter
- 5 finely chopped shallots
- 3.5oz smoked bacon , cut into small strips
- 5.25oz button or portobello mushrooms, cut into small duxelles
- 0.7oz finely chopped chives
- 2.45oz shelled and coarsely chopped hazelnuts
- 2.8oz cut into large cubes + 40g sliced gorgonzola
- 12 large portobello mushrooms, emptied of their stems and gills cut and added to the duxelle
- 2 tbsp olive oil
Instructions
Step 1
Select SEAR / SAUTE, set the temperature to HI. Melt 20g of butter in the pot and cook the shallots for 2 minutes.
Step 2
Add the smoked bacon. Stir regularly then add the mushrooms, chives and remaining butter. Mix well and cook for 4 minutes.
Step 3
Reduce the temperature of the FOODI on MED-HI and add the hazelnuts and diced gorgonzola. Let the cheese melt, stirring gently.
Step 4
Brush the outside of the mushroom heads with olive oil and generously stuff them with two slices of gorgonzola on top.
Step 5
Rinse the pot of your Foodi and place the double rack filled with 6 stuffed mushrooms on each of them.
Step 6
Select ROAST, set the temperature to 190°C and the time to 16 minutes. Begin cooking.
Step 7
Serve immediately, with meat or simply as a starter with rocket leaves.