Funghi Amato Recipe

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"Grilled seasoned portobello mushrooms with creamy pieces of Gorgonzola cheese, topped with RR Italian Peppers" - Rose Romano


2 large Portobello Mushrooms, stems removed

3 tbsp of Olive Oil

4 ozs. of Gorgonzola Cheese

1 tbsp of RR Italian Peppers



Season two large portobello mushrooms (stems removed) with salt and pepper to taste.

In a pan on medium low heat, add 3 TBS olive oil, preheat and sauté mushrooms two minutes per side (do not overcook).

With the gilled sides facing up, top with a generous portion of Gorgonzola cheese (4 oz.) and the desired amount of heated RR Italian Peppers.