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–+ servings

Gorgonzola and Hazelnut-Stuffed Mushrooms

Aunt Maryanne
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15

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.