Gorgonzola Stuffed Mushrooms Recipe with celery and apple salad

zola stuffed mushrooms recipe


  1. Preheat the grill on a low heat.
  2. Remove the stalks from the mushrooms, chop and mix with the breadcrumbs, pine nuts, sun dried tomatoes, oil and herbs. Season well.
  3. Stuff the mushrooms with this mixture.
  4. Place on a baking tray and sprinkle with olive oil. Place under the grill for 5 minutes. If things start to brown too quickly, turn down the grill a little.
  5. Cut the cheese into small pieces and distribute over the top of the mushrooms. Return to the grill for 5 minutes or until the cheese begins to bubble and brown.
  6. Serve with the salad with the mixed dressing ingredients and the crusty bread.


  • 4 large portobello mushrooms
  • 1 slice bread made into breadcrumbs
  • 1 tablespoon pine nuts
  • 4 sun dried tomatoes, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon freshly chopped herbs (basil, parsley, taragon etc.)
  • 100g gorgonzola, cut into small pieces
  • salt and pepper


  • 1 tablespoon olive oil
  • juice of a lemon
  • 1/2 teaspoon sugar
  • salt and pepper


  • 1 bag leaf salad
  • 1 red apple, cored and sliced
  • 3 sticks celery, chopped
  • ciabatta or crusty bread to serve






prep time

20 Minutes

cook time

10 Minutes



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