Twist mushroom stems to remove from mushroom caps; reserve caps.
Finely chop enough stems to measure about ½ cup; discard remaining stems.
In medium bowl, mix chopped mushroom stems and remaining ingredients until well blended.
Spoon into mushroom caps, mounding slightly.
Place in ungreased 15x10x1-inch pan.
Bake 15 to 20 minutes or until hot.
Serve warm.
Notes & Wine Advice
Festive Touch
Add whole hazelnuts and oregano or parsley sprigs to the serving platter for a dramatic flair.
Kitchen Secrets
Italian Gorgonzola is rich and creamy with a mild, yet slightly pungent flavor and aroma. If you can’t find Gorgonzola, use blue cheese instead. And walnuts or pistachios can be used in place of the hazelnuts.
