GORGONZOLA- AND HAZELNUT-STUFFED MUSHROOMS
Rich and spicy gorgonzola pairs well with earthy mushrooms in a timeless hot appetizer. Hazelnuts provide a pleasant crunch.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 35
Number Of Ingredients 7
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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Klrista
[email protected]These stuffed mushrooms are a great way to add some variety to your menu. They're a delicious and unique dish that your guests will love.
carla parrish
[email protected]I made these stuffed mushrooms for my family, and they were a huge hit. Everyone loved them!
Amanyire Richard
[email protected]These stuffed mushrooms are a bit time-consuming to make, but they're worth it. They're so delicious!
Sabrina Collins
[email protected]I love the combination of flavors in these stuffed mushrooms. The gorgonzola, hazelnuts, and mushrooms all work together perfectly.
fasil nguse
[email protected]These stuffed mushrooms are a great way to impress your guests. They're sure to be a hit at your next party.
AREWA blog 24
[email protected]I've never made stuffed mushrooms before, but this recipe was easy to follow. The mushrooms turned out perfectly.
Taonga Chifunda
[email protected]I made these stuffed mushrooms for my kids, and they loved them! They said they tasted like pizza.
demon Familie
[email protected]These stuffed mushrooms are a healthy and delicious snack. They're also a good source of protein and fiber.
matshibnb bnb
[email protected]I love that these stuffed mushrooms are gluten-free. They're a great option for people with celiac disease or gluten intolerance.
Abdul Qarim
[email protected]These stuffed mushrooms are a great way to use up leftover mushrooms.
Redmi Note7
[email protected]I made these stuffed mushrooms ahead of time and reheated them in the oven before serving. They were just as good as when I first made them.
mdovi 2030
[email protected]I didn't have any hazelnuts, so I used chopped walnuts instead. They worked just as well.
Luca Balan
[email protected]I used a mixture of white and brown mushrooms, and they turned out great. I think the different types of mushrooms added a nice depth of flavor.
Masoom Faizan
[email protected]I added some chopped sun-dried tomatoes to the filling, and it gave them a nice tangy flavor.
Mehmood Faysal
[email protected]I made these stuffed mushrooms for a vegetarian friend, and she loved them! She said they were the best stuffed mushrooms she'd ever had.
Abir Alhallak
[email protected]These stuffed mushrooms are a great appetizer or side dish. They're also perfect for a party or potluck.
Faustina Oconnell
[email protected]I'm not a huge fan of blue cheese, but I really enjoyed these mushrooms. The gorgonzola was not overpowering, and it paired well with the hazelnuts.
Mara Jade
[email protected]I love the crispy breadcrumb topping on these mushrooms. It adds a nice textural contrast to the creamy filling.
Sabir Durrani
[email protected]I've made these stuffed mushrooms several times now, and they're always a crowd-pleaser. They're easy to make and always turn out delicious.
Unicorn Luv
[email protected]These stuffed mushrooms were a hit at my dinner party! The combination of gorgonzola and hazelnuts was divine, and the mushrooms were cooked to perfection. I will definitely be making these again.