Ingredient: Portobello Mushroom

Somehow I've never cooked with potobello mushrooms before. I've had them many times in resturants, seen them many times in the market too. So I do'nt know why I waited so long. This was easy to make, just saute some sliced portobello mushrooms in butter and olive oil. Add the cooked gnocchi to the mushrooms and pour in about 2-3 oz of gorgonzola cheese and 1/4-1/2 cup of milk. Stir until everything is melted. Sprinkle with parsley. The only complain is that the portobello mushrooms made the whole thing a muddy color. So maybe plain white mushrooms would work better for this. Still tasty though.