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
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)
- 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.