Ingredients
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
Preparation
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.
