Gorgonzola- and Hazelnut-Stuffed Mushrooms

  • Prep 30 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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 blue cheese instead.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Mushroom
Calories
15
Calories from Fat
10
% Daily Value
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
65mg
3%
Potassium
55mg
2%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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