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.
- 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
- Wash, destem, 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°F oven until cheese is melted.
- 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