Gorgonzola- and Hazelnut-Stuffed Mushrooms

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

Minutes

Total Time

50

Minutes

Makes

 

About 35 mushrooms

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.
Makes About 35 mushrooms
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Walnuts or pistachios can be used instead of the hazelnuts.
Special Touch
Arrange the warm mushrooms on a serving platter, and add whole hazelnuts and oregano sprigs for a festive flair.
Did You Know?
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:

1 Serving (1 Mushroom)
  • Calories 20
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 60mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 0g,
  • Protein 1g;
Percent Daily Value*:
    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.
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