STUFFED BABY PORTABELLA MUSHROOMS
- 2 Packages (5 oz each) Fresh Baby Portabella Mushrooms or Large Regular White Mushrooms
- 2 tablespoons Butter
- 3/4 Cup chopped Red Onion
- 1 Cup Frozen Chopped Broccoli, thawed, drained
- 1/4 Cup Progresso®http://http://www.progresso.com/ Garlic & Herb Bread Crumbs
- 1 Package (5.2 oz) Boursin Cheese with Garlic and Herbs
- 1/2 teaspoon Dried Basil Leaves
- 1/2 teaspoon Dried Oregano Leaves
- 1/2 teaspoon Garlic Salt
- 1/2 teaspoon Pepper
- 1 tablespoon chopped Roasted Red Bell Peppers (from a jar)
1. Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
2. In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
3. Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
4. Bake uncovered 12 to 15 minutes or until filling is light golden brown.
Cooks notes: This is one of the first "fancy" recipes I fixed as a young bride and boy howdy, the crowd was impressed! BTW...this recipe came from my Aunt Betty, you know, Miss Crocker ;) Enjoy! http://www.bettycrocker.com/
