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Gorgonzola- and Hazelnut-Stuffed Mushrooms
Prep 30min
Total50min
Ingredients7
Servings35
Rich and spicy gorgonzola pairs well with earthy mushrooms in a timeless hot appetizer. Hazelnuts provide a pleasant crunch.
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Ingredients
1pound fresh whole mushrooms
1/3cup crumbled Gorgonzola cheese
1/4cup Progresso™ Italian-style bread crumbs
1/4cup chopped hazelnuts (filberts)
1/4cup finely chopped red bell pepper
4medium green onions, chopped (1/4 cup)
1/2teaspoon salt
Directions
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1
Heat oven to 350°. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup. Discard remaining stems.
2
Mix chopped mushroom stems and remaining ingredients in small bowl until well blended. Spoon into mushroom caps, mounding slightly. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
3
Bake 15 to 20 minutes or until thoroughly heated. Serve warm.
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Walnuts or pistachios can be used instead of the hazelnuts.
Arrange the warm mushrooms on a serving platter, and add whole hazelnuts and oregano sprigs for a festive flair.
Italian Gorgonzola is rich and creamy with a mild, yet slightly pungent flavor and aroma. If you can't find Gorgonzola, use blue cheese instead.
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