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
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
-
Step1Heat oven to 350°. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup. Discard remaining stems.
-
Step2Mix 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.
-
Step3Bake 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
0Tips from the Betty Crocker Kitchens
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