GORGONZOLA- AND HAZELNUT-STUFFED MUSHROOMS

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Gorgonzola- and Hazelnut-Stuffed Mushrooms image

Mushrooms stuffed with Progresso® Italian style bread crumbs, veggies and cheese makes perfect warm appetizers ready in an hour. Servings # 35

Provided by @MakeItYours

Number Of Ingredients 7

1 lb 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

Steps:

  • Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup. Discard remaining stems.
  • In small bowl, mix chopped mushroom stems and remaining ingredients until well blended. Spoon into mushroom caps, mounding slightly. Place in ungreased 15x10x1-inch pan.
  • Bake 15 to 20 minutes or until hot. Serve warm.

*** Explore more Gorgonzola- And Hazelnut-Stuffed Mushrooms Recipes »

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