By itself as a dip for crackers or whatever, this recipe is a four; it's pretty good, but not totally fantastic. Used as a stuffing for mushrooms however, is definitely worth a five. I took another commenter's advice for the second time I tried making this and added cream cheese for stuffed mushrooms. I added about a cup of cream cheese and set it in the refrigerator for about six hours or so. I chopped the stems off of baby bell and white mushrooms and sauteed them in butter for about three or four minutes, adding a little lemon juice at the end (goes really well with mushrooms, in my opinion). I very carefully scooped out the middle of the mushroom caps to fill with the Gorgonzola cheese mix and then baked in a preheated oven at 375 degrees for about ten minutes, although another five to ten minutes probably couldn't have hurt. I still had some dip left over and will probably use that for crackers. Thanks for the recipe!
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By itself as a dip for crackers or whatever, this recipe is a four; it's pretty good, but not...