Gorgonzola and Hazelnut Stuffed Mushrooms

Rich and spicy gorgonzola cheese pairs well with earthy mushrooms
in a timeless hot appetizer. Hazelnuts provide a great crunch.

Ingredients:
1 pound fresh whole mushrooms
1/3 cup Gorgonzola cheese, crumbled
1/4 cup Italian style dry 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:
Heat oven to 350 degrees F.
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 a 15 1/2x10 1/2x1 inch baking dish.
Bake 15 to 20 minutes
or until thoroughly heated.
Serve warm.