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easy gourmet appetizers gluten free

Last week I had a fabulous girls’ night out at Clothes Mentor. It’s only my favorite consignment store around, with an extra discount, girlfriends, and food – it can’t get much better! I took some easy gourmet and gluten-free appetizers featuring Rose Romano’s Gourmet Marinara Topping. They were really so easy and would be perfect for a holiday party this year.

I made Mini Hamburger and Italian Pepper Stuffed Peppers and Gorgonzola and Italian Pepper Stuffed Crimini Mushrooms. My recommendation is to have a way to keep them warm as they cool easily and they taste better warm. I could eat the stuffed peppers all day long. So yummy you can’t “eat just one”, they are delicious hot or cold. I also love the mushrooms as long as they are warm. I would serve these straight out of the oven at my holiday party.

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Gorgonzola Italian Pepper Stuffed Mushrooms

Pungent gorgonzola and Rose Romano’s italian peppers, a red bell pepper gourmet marinara topping, pair beautifully with the lightly sauteed crimini or baby bella mushroom, making an easy gourmet appetizer.

  • Author: Heather L McCurdy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 pieces 1x

Ingredients

Scale
  • 8 ounce baby bellas or crimini mushrooms
  • Rose Romano’s Italian Peppers w/ red bell peppers
  • Gorgonzola Crumbles

Instructions

  1. Wash, destem, and dry mushrooms.
  2. Add a little oil to a saute pan, and add mushrooms to the pan, gill side up, over medium heat. Saute until just soft.
  3. Dump any excess liquid from mushrooms.
  4. Spoon in italian peppers.
  5. Sprinkle a few small crumbles of gorgonzola on top.
  6. Place on tray in 350°F oven until cheese is melted.
  7. Serve immediately.

Nutrition

  • Calories: 887
  • Sugar: 10 g
  • Sodium: 3182 mg
  • Fat: 66 g
  • Saturated Fat: 42 g
  • Unsaturated Fat: 20 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 55 g
  • Cholesterol: 170 mg

Gorgonzola Pepper Stuffed Mushrooms

8 ounce baby bellas or crimini mushrooms
Rose Romano’s Italian Peppers w/ red bell peppers
Gorgonzola Crumbles

Wash, De-stem, and dry mushrooms.
Add a little oil to a saute pan, and add mushrooms to the pan, gill side up, over medium heat. Saute until just soft.
Dump any excess liquid from mushrooms.
Spoon in italian peppers.
Sprinkle a few small crumbles of gorgonzola on top.
Place on tray in 350 degree oven until cheese is melted.
Serve immediately.
Make approximately 12 stuffed mushrooms.

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32 Comments

  1. Yumm.. I love that they are gluten free and the recipe will come in handy this Christmas Season, we have so many parties to attend and each we need to bring something; this is simple and different and I know everyone will love it..thanks for a great idea

    1. If you like blue cheese you would probably like gorgonzola. My husband isn’t a fan but when it is used with a light hand it adds a nice note to dishes without overpowering and he likes it.

    1. I know what you mean. When you really think about it there are so many options but I feel like when I try really hard to figure it out I go blank on interesting things.

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