Gorgonzola and Hazelnut Stuffed Mushrooms

Rich and spicy gorgonzola pairs well with earthy mushrooms in a timeless hot appetizer. Hazelnuts provide a pleasant crunch.

Yield

35 mushrooms

Ingredients

1 pound fresh whole mushrooms
1/3 cup crumbled Gorgonzola cheese
1/4 cup Italian-style bread crumbs
1/4 cup chopped hazelnuts (filberts)
1/4 cup finely chopped red bell pepper
4 medium green onions, chopped (1/4 cup)
1/2 teaspoon salt

Directions

Preheat oven to 350°F (177°C). 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 1/2 x 10 1/2 x 1 inch.

Bake for 15 to 20 minutes or until thoroughly heated. Serve warm.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 20 minutes

Additional Information

Walnuts or pistachios can be used instead of the hazelnuts.

Arrange the warm mushrooms on a serving platter, and add whole hazelnuts and oregano sprigs for a festive flair.

Italian Gorgonzola is rich and creamy with a mild, yet slightly pungent flavor and aroma. If you can't find Gorgonzola, use bleu cheese instead.

Nutritional Information

Amount per serving (1 mushroom): Calories 20 (Calories from Fat 10), Total Fat 1 g (Saturated Fat 0 g, Trans Fat ncg), Cholesterol 0 mg; Sodium 60 mg; Total Carbohydrate 1 g (Dietary Fiber 0 g, Sugars ncg), Protein 1 g

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