Sides, Starters

Stuffed Mushrooms with Hazelnuts & Gorgonzola

Step 1 of 7

Select SEAR / SAUTE, set the temperature to HI. Melt 20g of butter in the pot and cook the shallots for 2 minutes.

Ingredients

20g + 20g butter
5 finely chopped shallots
100g smoked bacon , cut into small strips
150g button or portobello mushrooms, cut into small duxelles
20g finely chopped chives
70g shelled and coarsely chopped hazelnuts
80g 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

Step 2 of 7

Add the smoked bacon. Stir regularly then add the mushrooms, chives and remaining butter. Mix well and cook for 4 minutes.

Ingredients

20g + 20g butter
5 finely chopped shallots
100g smoked bacon , cut into small strips
150g button or portobello mushrooms, cut into small duxelles
20g finely chopped chives
70g shelled and coarsely chopped hazelnuts
80g 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

Step 3 of 7

Reduce the temperature of the FOODI on MED-HI and add the hazelnuts and diced gorgonzola. Let the cheese melt, stirring gently.

Ingredients

20g + 20g butter
5 finely chopped shallots
100g smoked bacon , cut into small strips
150g button or portobello mushrooms, cut into small duxelles
20g finely chopped chives
70g shelled and coarsely chopped hazelnuts
80g 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

Step 4 of 7

Brush the outside of the mushroom heads with olive oil and generously stuff them with two slices of gorgonzola on top.

Ingredients

20g + 20g butter
5 finely chopped shallots
100g smoked bacon , cut into small strips
150g button or portobello mushrooms, cut into small duxelles
20g finely chopped chives
70g shelled and coarsely chopped hazelnuts
80g 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

Step 5 of 7

Rinse the pot of your Foodi and place the double rack filled with 6 stuffed mushrooms on each of them.

Ingredients

20g + 20g butter
5 finely chopped shallots
100g smoked bacon , cut into small strips
150g button or portobello mushrooms, cut into small duxelles
20g finely chopped chives
70g shelled and coarsely chopped hazelnuts
80g 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

Step 6 of 7

Select ROAST, set the temperature to 190°C and the time to 16 minutes. Begin cooking.

Ingredients

20g + 20g butter
5 finely chopped shallots
100g smoked bacon , cut into small strips
150g button or portobello mushrooms, cut into small duxelles
20g finely chopped chives
70g shelled and coarsely chopped hazelnuts
80g 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

Step 7 of 7

Serve immediately, with meat or simply as a starter with rocket leaves.

Ingredients

20g + 20g butter
5 finely chopped shallots
100g smoked bacon , cut into small strips
150g button or portobello mushrooms, cut into small duxelles
20g finely chopped chives
70g shelled and coarsely chopped hazelnuts
80g 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

Sides, Starters

Stuffed Mushrooms with Hazelnuts & Gorgonzola

Recipe by Ninja Kitchen

Tip: Cooking Mode