Irresistible Gorgonzola & Hazelnut Stuffed Mushrooms

Impress guests with these easy stuffed mushrooms! Gorgonzola, toasted hazelnuts, and herbs baked in tender caps. Only 25-min prep + gluten-free option. Elegant hot appetizer that tastes like luxury!

Why You’ll Love This Recipe

• ELEGANT & EASY: 5-ingredient filling, 25-minute prep.
• TEXTURE MAGIC: Creamy cheese + crunchy hazelnuts + juicy mushrooms.
• MAKE-AHEAD FRIENDLY: Stuff 2 days ahead – bake when needed!
• ALLERGY-FLEXIBLE: Gluten-free, nut-free, or vegetarian swaps included.

Ingredients

(Makes 36 appetizers)

Mushroom Base

• 36 medium whole mushrooms (1 lb) – Cremini or button, uniform size
• ½ cup finely chopped mushroom stems (reserved from caps)

Filling

• ⅓ cup crumbled Gorgonzola cheese – Sub: blue cheese or vegan feta
• ¼ cup Italian-style bread crumbs – Use GF panko for gluten-free
• ¼ cup chopped toasted hazelnuts – Sub: walnuts or pecans
• ¼ cup finely chopped red bell pepper
• ¼ cup chopped green onions (green + white parts)
• ½ tsp sea salt

Garnish (Optional)

• Whole hazelnuts
• Fresh oregano or parsley sprigs

Tools Needed

• 15x10x1-inch baking pan
• Mixing bowl
• Sharp knife & cutting board
• Spoon or piping bag

Step-by-Step Instructions

(Total time: 45 minutes)

1. Prep Mushrooms
   • Preheat oven to 350°F (175°C).
   • Twist stems off mushrooms; reserve caps.
   • Finely chop ½ cup stems (discard extras).
2. Make Filling
   • In a bowl, combine:
     • Chopped mushroom stems
     • Gorgonzola
     • Bread crumbs
     • Hazelnuts
     • Bell pepper
     • Green onions
     • Salt
   • Mix until blended.
3. Stuff & Bake
   • Spoon filling into caps, mounding slightly.
   • Arrange in ungreased pan.
   • Bake 15-20 minutes until golden and heated through.
4. Serve
   • Transfer to platter.
   • Garnish with herbs and whole hazelnuts.

Pro Tips for Success

• Prevent Sogginess: Bake caps upside-down 5 mins first to release moisture.
• Flavor Boost: Add 1 tsp balsamic glaze to filling.
• Crispy Topping: Broil 1-2 mins after baking.
• Nut-Free: Replace hazelnuts with toasted sunflower seeds.

Serving & Pairing

• Garnish: Drizzle with truffle oil or balsamic reduction.
• Pair With:
  • Pinot Noir or crisp Chardonnay
  • Sparkling cider or ginger-mint lemonade
• Presentation: Serve on a slate board with rosemary sprigs.

Frequently Asked Questions (FAQ)

Q: Can I make these ahead?
A: Yes! Stuff mushrooms 48 hours ahead. Cover and refrigerate. Bake cold + 3 extra minutes.

Q: How do I keep mushrooms from shrinking?
A: Choose firm, closed-cap mushrooms and don’t overbake.

Q: Can I use other cheeses?
A: Try feta, goat cheese, or vegan cream cheese + 2 tbsp nutritional yeast.

Q: Why are my stuffed mushrooms watery?
A: You didn’t remove enough moisture! Pat caps dry and pre-bake as noted in pro tips.

Q: Can I freeze these?
A: Freeze unbaked stuffed caps. Bake frozen + 8-10 extra minutes.