Shiitake Mushroom, Prosciutto, & Gorgonzola--PROFESSIONALS ONLY?

Question

I was at the Top of the World restaurant in Las Vegas recently, and a a garnish to my steak there was a prosciutto-wrapped, gorgonzola stuffed, shiitake mushroom that was the best thing I've eaten in my life. I have searched everywhere to find a copy-cat recipe and haven't been able to find anything. I could probably figure out how to make this, but I wondered if anyone had a genuine recipe?

Answer 1

As a former chef the mushroom cap would have been partly cooked the gorgonzola pressed in and wrapped in prosciutto and then finish in a pan when the steak was ready, now if you want to make the same thing at home, I would use Gorgonzola and a bit of other blue cheese a few white bread crumbs, seasoning is not necessary as the cheese is reasonably salty, even a few crushed walnuts.

Take the stem out of the fresh shiitake mushroom caps, sauteed them lightly in butter season with salt and pepper, even a small amount of garlic, then when just half cooked remove them cool and place in the frig, makeup the cheese mixture, spoon it into the caps and wrap with a single piece of prosciutto, and place a toothpick in them, heat in a pan on medium heat until the ham is browned and heated threw.