“These Stuffed Mushrooms are the perfect appetizer for a date night in or an easy starter to any meal… I love the addition of Dates in this recipe which pairs perfectly with the Gorgonzola and earthiness of the Mushrooms… These are also a great make ahead and can be filled and stored in the refrigerator until ready to bake… I used Hazelnuts, however, Walnuts also work well too. Enjoy this recipe, it’s one of my favorites”… – Bebe Carminito
Ingredients:
- 12 or 200 g Well Scrubbed and dried Baby Bella Mushrooms stemmed (Reserve Stems for other use)
- 1/4 Cup or 30 g Toasted Hazelnuts or Walnuts Finely Chopped
- 1/4 Cup or 30 g Rancho Meladuco Dates Pitted And Finely Chopped
- 1 t. Fresh Thyme Leaves about 3 Sprigs Chopped plus a little extra for garnish if desired
- 2 T or 25 g Chopped Gorgonzola
- 1/8 t Kosher Salt
Preheat oven to 400. Place Mushrooms top side down on parchment lined 1/4 Sheet Pan. Mix all ingredients above together in medium bowl. With a small spoon fill each cavity of the mushroom and bake 10 minutes… Garnish with a few Thyme Leaves and serve warm.
Recipe & Photos: Bebe Carminito – instagram @champagneandcookies