GORGONZOLA- AND HAZELNUT-STUFFED MUSHROOMS

Gorgonzola- and Hazelnut-Stuffed Mushrooms image

Provided by By Betty Crocker Kitchens

Time 50m

Yield 35

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Mushroom, Sodium 60 mg

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