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Tomato Mushrooms with Gorgonzola

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Tomato Mushrooms with Gorgonzola

The perfect tomato mushrooms with gorgonzola recipe with a picture and simple step-by-step instructions.

  • 400 g Vine tomatoes
  • 400 g Fresh mushrooms
  • 0,5 bunch Basil
  • 2 Garlic cloves
  • 1 tsp Herbs of Provence
  • Salt and pepper
  • 200 g Gorgonzola
  1. Score the tomatoes crosswise on the underside with a sharp knife, scald with boiling water for 1 min. Peel off the skin, quarter and core the tomatoes, remove the green stem at the same time. Dice the pulp. Wash the basil, cut the leaves into fine strips. Peel garlic and chop finely. Mix the tomatoes and mushrooms with the basil, garlic and the herbs of Provence, season with salt and pepper. Dice the Gorgonzola (alternatively another blue cheese) together with the rind.
  2. Put the tomato mixture in the pans and top with a little Gorgonzola. Bake in the raclette maker for approx. 4 minutes until the cheese is lightly browned.
Dinner
European
tomato mushrooms with gorgonzola

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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