Gorgonzola and Hazelnut Stuffed Mushrooms

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

Directions

1. Heat oven to 350°.
2. Remove stems from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup. Discard remaining stems.
3. 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.
4. Bake 15 to 20 minutes or until thoroughly heated. Serve warm.

Notes

• Substitute a Smoked Vegan Mozzarella cheese for the Gorgonzola to make a perfect vegan appetizer.