Wedges of baked portobello mushrooms are spread with a mixture of gorgonzola, green onion and roasted red pepper.

Portobello Mushrooms with Italian-Style Gorgonzola

1/3 cup extra virgin olive oil
2 very large Portobello mushrooms, stems removed
Salt and pepper to taste
4 ounces Wisconsin Italian-Style Gorgonzola cheese
1 green onion, thinly sliced, white part only
1 roasted red pepper, minced

1. Preheat oven to 350°F (175°C).
2. Pour oil in a large mixing bowl. One at a time, add the mushrooms and completely coat, using a pastry brush if necessary. Add more oil if necessary. Place on cookie sheet and sprinkle mushrooms with salt and pepper.
3. Roast 10 to 15 minutes, or until soft to touch. Cool and cut each mushroom into eight wedges.
4. Combine the gorgonzola, green onion, and roasted red pepper in bowl of food processor. Using steel blade, process until all ingredients are well incorporated.
5. Spread mixture on each mushroom wedge.

Makes 16 appetizers.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.