Grilled mushrooms stuffed with Spicy Gorgonzola PDO, dried fruit and herbs

Toast the dried fruit in a frying pan until it’s slightly burnt and chop it coarsely.
Dice the Spicy Gorgonzola PDO and transfer to a bowl.
Add the dried fruit, aromatic herbs and season with a drizzle of evo oil and a pinch of black pepper.
Peel the mushrooms and brush them with evo oil.
Cook them on a grill over a high flame on both sides.
Transfer them on a serving plate and add a pinch of Maldon salt.
Place a spoonful of the mixture on top of each mushroom until the filling is finished.
Serve immediately.

Asparagus Flan and Gorgonzola PDO