Gorgonzola- and Hazelnut-Stuffed Mushrooms

Mushrooms stuffed with Progresso® Italian style bread crumbs, veggies and cheese makes perfect warm appetizers ready in an hour.

  • prep time 30 min
  • total time 50 min
  • ingredients 7
  • servings 35

Ingredients

1
lb 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
  • 1 Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup. Discard remaining stems.
  • 2 In small bowl, mix chopped mushroom stems and remaining ingredients until well blended. Spoon into mushroom caps, mounding slightly. Place in ungreased 15x10x1-inch pan.
  • 3 Bake 15 to 20 minutes or until hot. Serve warm.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Mushroom
    Calories
    15
    (
    Calories from Fat
    10),
    % Daily Value
    Total Fat
    1g
    1%
    (Saturated Fat
    0g,
    0%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    65mg
    65%;
    Total Carbohydrate
    1g
    1%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    Free
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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