Second Course, Video Recipes


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


  • 200 g Spicy Gorgonzola PDO
  • 4 Portobello Mushrooms
  • 20 g Hazelnuts
  • 20 g Walnuts
  • 20 g Almonds
  • Mixed Aromatic Herbs
  • Evo Oil
  • Maldon Salt
  • Pepper


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