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Gorgonzola- and Hazelnut-Stuffed Mushrooms
Gorgonzola- and Hazelnut-Stuffed Mushrooms
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Prep Time:
30 minutes
Total Time:
50 minutes
Gourmet gorgonzola and mushroom hot appetizer with a spicy kick and crunchy hazelnuts.
Ingredients:
  • 1 pound fresh whole mushrooms
  • 1/3 cup crumbled Gorgonzola cheese
  • 1/4 cup Progresso™ Italian-style bread crumbs
  • 1/4 cup chopped hazelnuts (filberts)
  • 1/4 cup finely chopped red bell pepper
  • 4 medium green onions, chopped (1/4 cup)
Instructions:
  • Preheat your oven to 350°F. Remove the stems from the mushroom caps, setting the caps aside. Finely chop enough stems to make around 1/2 cup. Dispose of any extra stems.
  • Combine the chopped mushroom stems with the rest of the ingredients in a small bowl, ensuring it is well mixed. Spoon the mixture into the mushroom caps, making a slight mound. Arrange the filled caps in an ungreased 15 1/2x10 1/2x1 inch jelly roll pan.
  • Bake for 15-20 minutes until piping hot. Serve warm.

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