Gorgonzola Stuffed Mushrooms

The first hors doeuvre I learned to make.  My grama taught me when I was 10.  She would bake hers for hours…mostly because it was a holiday and she’d be drinking VO and talking with guests that would drop by unannounced throughout the day and forget the mushrooms were even in the oven.  They were still delicious, though. 

Fast forward 12 years.  I was with my boyfriend visiting his family in Louisville, KY for Christmas and the drink hour came around--4:30 sharp.  Out on the sideboard was a bottle of every booze ever made, assorted linen cocktail napkins (a tradition I carry on to this day), and Havarti cheese and crackers.  I said to his mother Leila “I see you have Gorgonzola and mushrooms in your refrigerator…can I make you something special?”  Absolutely.  My grandmothers mushrooms. It was the biggest thank you I could give her for sharing her son with me, in the only way that I knew how:  good food that makes you smile.  And she did.  Big.  She was as gracious a hostess as you could ever have, quick with a joke and easy to laugh.  Thanks, Leila, for some of the best times of my life :)  

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This recipe serves 2:

1 pound button mushrooms, cleaned and stem removed
1 can Beef Consommé (I use Campbells)
Gorgonzola cheese
butter

Remove stem from mushrooms and place upside down in pan.   Place a little bit of butter inside mushroom, and stuff bleu cheese on top of that.



stuffed

Pour consommé around mushrooms (about 1/3 up the side of them) and bake at 350 degrees for approx. 30 minutes, or until cheese has melted and mushrooms are heated through.  Now, I know you wanna sip the salty, beefy broth in the bottom of the pan, with the cheesy melted bits of goodness swimming around in it.  Go ahead...no one's looking.  You're alone in the kitchen, it's just our secret...lol...

baked, and just out of the oven