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Gorgonzola and Hazelnut Stuffed Mushrooms Recipe

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This recipe for Gorgonzola and Hazelnut Stuffed Mushrooms is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh whole mushrooms
1/2 cup crumbled Gorgonzola cheese*
1/4 cup Italian breadcrumbs
1/4 cup chopped hazelnuts**
1/4 cup finely chopped red bell pepper
4 medium green onions, chopped (1/4 cup)
1/2 tsp salt
Directions:
Directions:
Preheat oven 350º. Remove stems from mushrooms, reserve caps. Finely chop enough stems to measure about 1/2 cup. Discard remaining stems. Mix chopped stems and remaining ingredients in small bowl until well blended. Spoon into mushroom caps, mounding slightly. Place in a ungreased jelly roll pan or baking dish. Bake 15-20 minutes or until thoroughly heated. Serve warm. Serves 30-35. * can use walnuts or pistachios instead of hazel nut. **Italian Gorgonzola is rich and creamy with a mild yet slightly pungent flavor and aroma. If you can’t find Gorgonzola can blue cheese instead.
Number Of Servings:
Number Of Servings:
30-35
Preparation Time:
Preparation Time:
1 hour 20 minutes

 

 

 

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