Ingredients:
2 tablespoons olive oil plus 0.25 cup for later. 6 large portobello mushrooms, stemmed. 2 cloves garlic, peeled and crushed. 1/2 cup mascarpone cheese, room temperature. 2 tablespoons chopped thyme leaves 2 tablespoons chopped oregano leaves 3/4 cup breadcrumbs 1 cup gorgonzola cheese 1/2 teaspoon salt 1/2 teaspoon black pepper
How to prepare:
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1. Preheat the oven to 180 degrees.
2. In a large bowl, mix the mascarpone cheese with the garlic, olive oil, oregano, thyme, salt and pepper, along with half of the gorgonzola cheese. Mix the mixture until you get a uniform mixture in texture and flavor.
3. Brush the mushrooms on both sides with olive oil and lightly salt them. Place the mushrooms in a pan (or on the grill) with their legs facing down, and place in the oven/grill for 3 minutes. Then turn the mushrooms over and cook for another 2 minutes.
4. Fill the mushrooms with the mixture we created in section 2, making sure to put the remaining Gorgonzola cheese on top, and place the dish in the oven until the cheese melts (about 5-7 minutes).
5. Serve hot!
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