8 medium size crimini mushrooms
¼ cup olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
1 cup fresh breadcrumbs
¼ cup fresh parsley, finely chopped
dash of hot sauce
4 ounces Gorgonzola cheese, crumbled
handful of unsalted walnuts, chopped
Remove stems from mushrooms and chop them finely. Lay mushroom caps upside down on a silpat or parchment-lined baking sheet and bake for a couple of minutes until they just barely start to soften.
Heat oil in skillet over medium high heat. Add onions and garlic and cook until soft. Add chopped mushroom stems and cook until golden brown.
Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add another swirl of olive oil.) Season the mixture with salt and pepper to taste.
Fill the mushroom caps with the mixture and bake until warm, browned and melty!