Breaded Mushrooms Baked in a Garlic Herb Sweet Italian Gorgonzola Champagne Sauce

This appetizer was inspired by  Lightly Breaded Artichoke Hearts Baked in a Sweet Italian Gorgonzola Champagne Sauce. The addition of Boursin brand cheese with garlic and herbs made the mushrooms burst with flavor. You can make this ahead, refrigerate and bake when ready to serve. Ingredient amounts will make two dishes as shown to serve as individual appetizers for two or as an appetizer to be shared per couple. Also it can be made in one baking dish and served family style. Sip with the remaining Freixenet for a perfect pairing. Enjoy! If you like this recipe, try some other versions Breaded Artichoke Hearts in a Garlic Butter Sauce Topped with Mozzarella Cheese or Breaded Mushrooms in a Garlic butter Sauce Topped with Mozzarella Cheese and Diced Tomatoes.

Ingredients

1 small shallot finely diced
1 tablespoon of olive oil
1 tablespoon of light Boursin brand cheese with garlic and herbs
1 oz. of Gorgonzola dolce cheese (sweet gorgonzola cheese) about 1/4 of a cup
1/3 cup of packaged shredded mozzarella cheese plus extra for topping
1 cup of Freixenet Cava (Spanish Sparkling wine) or your favorite version
1 – 12 oz. package of mushrooms cleaned
1/2 cup Italian bread crumbs
1 egg
A sprinkle of kosher salt
1/4 cup of olive oil

Technique

Clean mushrooms and set aside. In a medium sized skillet add olive oil over medium high heat. Sauté shallots until slightly browned. Add the Freixenet, deglaze the pan and reduce slightly about 5 minutes. Turn heat to low and add the sweet Gorgonzola cheese, Boursin cheese, shredded mozzarella and a sprinkle of kosher salt and gently stir until melted and well combined. Once creamy, remove form heat and set aside.

In a small bowl beat egg until fluffy and set aside. Pour Italian bread crumbs into a small bowl and set aside. Heat olive oil over medium high heat in a medium sized skillet. Dredge each mushroom in the egg mixture until evenly coated and then into the bread crumbs. Repeat with remaining mushrooms. Add mushrooms to the skillet and brown on all sides until slightly brown. Once all sides are lightly browned, transfer them to two small baking dishes as shown or a medium sized baking dish. Pour champagne gorgonzola sauce over the top, sprinkle with extra shredded mozzarella until lightly covered. Place the baking dish or baking dishes into a preheated oven at 375 degrees for 15 minutes or until cheese begins to brown. Serve in baking dishes or family style. Keep in mind that the baking dishes will be hot so be careful when serving.

Suggested Beverage

Try Freixenet Extra Dry Cordon Negro Cava (Spain), Zardetto Prosecco Brut Sparkling Wine (Italy) or Wente Vineyards Riva Ranch Chardonnay (Livermore Valley).

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