Gorgonzola- and Hazelnut-Stuffed Mushrooms

Rich and spicy gorgonzola pairs well with earthy mushrooms in a timeless hot appetizer. Hazelnuts provide a pleasant crunch.

  • Prep Time 30 min
  • Total Time 50 min
  • Servings 35

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)
1/2
teaspoon salt

  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mushroom
Calories
20
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
60mg
60%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.