And on to the recipes so many grew up with from Betty Crocker...I don't know about you, but these Gogonzola and Hazlenut Stuffed Mushrooms sound (and look) fantastic!
Gorgonzola- and Hazelnut-Stuffed Mushrooms
Rich and spicy gorgonzola pairs well with earthy mushrooms in a timeless hot appetizer. Hazelnuts provide a pleasant crunch.
Prep Time
30Minutes
Total Time
50Minutes
Makes
About 35 mushrooms
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
- 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.
Makes About 35 mushrooms
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Walnuts or pistachios can be used instead of the hazelnuts.
Special Touch
Arrange the warm mushrooms on a serving platter, and add whole hazelnuts and oregano sprigs for a festive flair.
Did You Know?
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.
For this and more recipes, click here to go to the Betty Crocker website and links for General Mills foods.
let me know if you try the recipe and how it turns out. And if it is something that Mickey likes, I know we have a real winner!
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