Gorgonzola and Hazelnut-Stuffed Mushrooms
Ingredients
- 1 lb fresh whole mushrooms
- ⅓ C crumbled Gorgonzola cheese
- ¼ C Italian-style bread crumbs
- ¼ C chopped hazelnuts filberts
- ¼ C finely chopped red bell pepper
- 4 medium green onions chopped (¼ C)
- ½ t salt
Instructions
- Heat oven to 350°. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about ½ 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 ½ x10 ½ x1 inch.
- Bake 15 to 20 minutes or until thoroughly heated. Serve warm.