Wednesday, April 6, 2011

Gorgonzola- and Hazelnut-Stuffed Mushrooms

Gorgonzola- and Hazelnut-Stuffed Mushrooms

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

Prep Time: 30 Min

Total Time: 50 Min

Makes: 35


1lb 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


  • 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.

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