TODAY’S RECIPE
Gorgonzola-and-Hazelnut Stuffed Mushrooms
Prep Time: 25 Minutes Start to Finish: 45 Minutes Servings: 36 appetizers 36 1 3 ⁄ ¼ ¼ ¼ 4 ½ medium whole mushrooms (about 1 lb) cup crumbled Gorgonzola cheese cup Progresso® Italian style bread crumbs cup chopped hazelnuts (filberts) cup finely chopped red bell pepper medium green onions, chopped (¼ cup) teaspoon salt
2 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. 3 Bake 15 to 20 minutes or until hot. Serve warm.
PER APPETIZER: Calories 20; Total Fat 1g (Saturated Fat 0g); Sodium 60mg; Total Carbohydrate 1g (Dietary Fiber 0g); Protein 1g
SPECIAL TOUCH
Add whole hazelnuts and oregano or parsley sprigs to the serving platter for a festive flair.
SUBSTITUTION
1 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.
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.
Table of Contents for the Digital Edition of All-Time Best Recipes 21.5