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Gorgonzola & Port Macaroni Stuffed Portabellas

Gorgonzola & Port Macaroni Stuffed Portabellas

  • Author: Wish Upon a Dish and Recipe Redux


In this dish, the macaroni and cheese would not taste as good without the mushroom. They just compliment each other completely.

Recipe courtesy of Wish Upon a Dish.


  • 4 Portabella caps, cleaned, stemmed and gills removed
  • 1 cup dried Acini de Pepe or any small soup pasta
  • 1 cup Tawny Port, divided (1/2 cup, 1/4 cup, 1/4 cup)
  • 1 tablespoon extra-virgin olive oil + more for brushing the mushrooms
  • 1 shallot, minced
  • 1 tablespoon flour
  • 1/2 cup low-fat milk
  • 1/2 cup chicken broth
  • 2 ounces wedge Gorgonzola cheese (not crumbles), divided (3/4, 1/4)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons dried bread crumbs
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon sea salt
  • 1 tablespoon unsalted butter


  1. Preheat the oven to 350°F.
  2. Pour the oil into a saucepan. Add the shallots and cook, stirring occasionally, until they are transparent. Pour 1/2 cup of the port into the pan and which slowly; add the milk and the broth, whisking after each addition, till it is smooth. Gently simmer for three minutes.
  3. Stir in three quarters of the cheese along with the mustard, honey and the pepper. Continue stirring until the cheese has melted.
  4. Meanwhile, cook the macaroni in remaining 1/4 cup port and 2 cups of water. Add the salt and cook until the pasta is almost done but still chewy, about 5 minutes. Drain the pasta, saving the water for the baking pan; add pasta to the sauce; reserve.
  5. Place the cleaned portabella caps in a baking dish. Spoon a tablespoon of port into each cap. When the wine is absorbed into the mushrooms, brush with the olive oil and season with salt.
  6. Spoon 1/4 of the macaroni and cheese mixture into each cap and sprinkle each with 2 teaspoons of crumbs. Top the crumbs with 1/4 of the remaining Gorgonzola cheese. Top each with 1 pat of butter. (At this point the caps can be wrapped and stored in the refrigerator for up to 2 days.)
  7. Pour about 1/4 cup reserved pasta water into the bottom of the baking dish, cover with foil and bake for 20-25 minutes. Remove the foil and continue baking until the tops are bubbling and crisp.