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Gorgonzola- and Hazelnut-Stuffed Mushrooms

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By Betty Crocker Kitchens
Updated Mar 19, 2010
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Rich and spicy gorgonzola pairs well with earthy mushrooms in a timeless hot appetizer. Hazelnuts provide a pleasant crunch.

Gorgonzola- and Hazelnut-Stuffed Mushrooms

  • Prep Time 30 min
  • Total 50 min
  • Servings 35
  • Ingredients 7
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Ingredients

  • 1 pound fresh whole mushrooms
  • 1/3 cup crumbled Gorgonzola cheese
  • 1/4 cup Progresso™ 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
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 350°. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup. Discard remaining stems.
  • Step 
    2
    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 1/2x10 1/2x1 inch.
  • Step 
    3
    Bake 15 to 20 minutes or until thoroughly heated. Serve warm.

Nutrition

20 Calories
1g Total Fat
1g Protein
1g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Mushroom
Calories
20
Calories from Fat
10
Total Fat
1g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
60mg
0%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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