Last night, my lovely wife had her cousin visiting from T-dot and we ended up going to Aroma Mezze for dinner on Nepean street. For anyone who has not been, it's a wonderful authentic Greek tapas style place in downtown Ottawa, that is perfect for vegetarian and carnivores alike. Their signature is the always enjoyable to watch, Saganaki. The cheese used in saganaki cheese is usually kefalograviera, kasseri, kefalotyri, or halloumi cheese from Cyprus is also widely used, and more easily accessable to those of us in North America. The cheese is melted in a small frying-pan until it is bubbling, and generally served with lemon juice and pepper and is eaten with bread. At Aroma Mezze as most places in North America that do Saganaki cheese is after being fried, the saganaki cheese is flambéed at the table and the flames then extinguished with a squeeze of fresh lemon juice to add a fresh taste to this gooey finger licking dish. After dinner, we decided to head across the street to Beckta Food and Wine for dessert. Our table ordered the apple crème brûlée, and their cocoa explosion which is a chocolate lovers heaven, and lastly the always popular cheese plate with a few dessert wines to compliment it all. Sampled 5 very distict cheeses, and enjoyed them with candied walnuts, thinly sliced baguettes, and for drinks had a very nice Mederia, and Sautern wines. As usual with Beckta Food and Wine, the service and food were absolutely perfect. This team of skilled staff know how to treat and feed their customers and it shows with their multiple awards. Most places after getting so many accolades cannot possible live up to hype, but Beckta some how always manages to excede all expectations. Anyways, I was talking about gorgonzola stuffed mushrooms in the title, and as usual gave way too much info leading up to it, oh well.... anyways, after dinner and dessert at around 1:30 in the am, someone remembered he had some gorgonzola cheese to use the next day and in the process of thinking what to do with it also remembered the extra mushrooms laying around....sure you can see where this is going....well far be it from me to wait to try to make something, got downstairs, and make those delicious mushrooms cause the craving was just too strong. So with that in mind below is the recipe I used. I also made it a few weeks ago, and took a pic of it at that time so I will include it as well. If you have any questions about this recipe or something else you want to know about or want me to try, please do not hesitate to contact me via email or most it in the comments section. Happy Eatings!
Gorgonzola Stuffed Mushrooms
Ingredients:
1/4 cup olive oil
1 small shallot finely chopped
3 cloves minced garlic
16 large button mushrooms, with stems removed (but retain stems)
1/2 cups fresh breadcrumbs
1/4 cup fresh parsley, finely chopped
1/3 cup cream
4 ounces gorgonzola, crumbled
salt and pepper
Directions
Cook shallot and garlic in olive oil in saucepan until soft.
Chop mushroom stems& add to saucepan, cooking until golden.
Add remaining ingredients, and finsh with salt and pepper to taste
Fill the mushroom caps and brush all over with olive oil.
To cook either bake at 350 F for about 15-20 minutes until moisture is evaporated.
Boil for another 5 minutes to lose remaining moisture from mushrooms and create a nice crisp topping.
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