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Broccoli Stuffed Baby Portabella Mushrooms
At a Glance
- Total
- 45 min
- Servings
- 12.00 Mushrooms, serving(s)
Categories
- Appetizer
- Baked
Dietary
- Vegetarian
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Broccoli Stuffed Baby Portabella Mushrooms brings together 10 ounces baby portabella mushrooms or 10 ounces large button mushrooms, 2 tablespoons butter, 1/2 cup red onion, finely chopped in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 12 servings.
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Equipment
Oven, 10-inch skillet, baking pan
Ingredients
- 10 ounces baby portabella mushrooms or 10 ounces large button mushrooms
- 2 tablespoons butter
- 1/2 cup red onion, finely chopped
- 1 cup broccoli, finely chopped
- 1/4 cup seasoned dry bread crumb
- 5 1/4 ounces boursin spreadable cheese with garlic and herbs
- 1 tablespoon roasted red pepper, chopped
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Instructions
Heat oven to 350 degrees F.
Remove mushroom stems and chop 1/2 cup mushroom stems, discard extra stems.
Melt butter in a 10" skillet over medium heat.
Cook onion and broccoli 2 minutes, stirring occasionally.
Stir in mushroom stems.
Cook 2 minutes, stirring occasionally.
Cool slightly.
Stir in bread crumbs and cheese.
Spoon vegetable mixture into mushroom caps.
Place on ungreased baking pan.
Garnish with bell pepper pieces.
Bake 15 minutes.
Keep Cooking
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