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Broiled Gorgonzola & Walnut Portobello Mushrooms


Special Diet

Gluten-Free, Vegetarian



Main Ingredient



Quick & Easy, Entertaining, Holidays


  • 4 large portobello mushroom caps cleaned and patted dry
  • 2 Tablespoons extra virgin olive oil
  • ¼ cup San-J Gluten Free Tamari
  • ½ cup walnuts toasted and chopped
  • ½ cup gorgonzola cheese crumbled
  • fresh parsley chopped, to garnish


  • Brush both sides of each mushroom cap with olive oil.
  • Drizzle the interior of each cap with the San-J Gluten Free Tamari.
  • To toast the walnuts, place the chopped nuts on a ungreased baking sheet and broil for 2 to 3 minutes, turning the nuts carefully as they brown.
  • Place the mushroom caps on a nonstick baking sheet.
  • Preheat the broiler for 3 minutes.
  • Place the baking sheet with the mushrooms about 4 inches under the broiler for 3 minutes. Watch carefully to prevent burning.
  • Remove the mushrooms from the broiler and sprinkle the interior of the caps evenly with the chopped walnuts and gorgonzola cheese.
  • Position the mushrooms under the broiler again for an additional 2 minutes, or until the cheese is melted and the caps are softened.
  • Remove and garnish with fresh parsley. 
Check out more appetizer recipes.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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