GORGONZOLA- AND HAZELNUT-STUFFED MUSHROOMS
Rich and spicy gorgonzola pairs well with earthy mushrooms in a timeless hot appetizer. Hazelnuts provide a pleasant crunch.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 35
Number Of Ingredients 7
Steps:
- Heat oven to 350°. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup. Discard remaining stems.
- 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.
- Bake 15 to 20 minutes or until thoroughly heated. Serve warm.
Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Mushroom, Sodium 60 mg
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