Gorgonzola and Hazelnut-Stuffed Mushrooms
Ingredients
- 36 medium whole mushrooms
- ⅓ cup crumbled Gorgonzola cheese
- ¼ cup seasoned bread crumbs
- ¼ cup chopped hazelnuts filberts
- ¼ cup finely chopped red bell pepper
- 4 medium green onions chopped (¼ cup)
- ½ teaspoon salt
Instructions
- Heat oven to 350°F.
- Twist mushroom stems to remove from mushroom caps; reserve caps.
- Finely chop enough stems to measure about ½ cup; discard remaining stems.
- In medium bowl, mix chopped mushroom stems and remaining ingredients until well blended.
- Spoon into mushroom caps, mounding slightly.
- Place in ungreased 15x10x1-inch pan.
- Bake 15 to 20 minutes or until hot.
- Serve warm.
