Shelly's Recipe

STUFFED BABY PORTABELLA MUSHROOMS

Category: Stuffed Mushrooms

2 (5 oz) pkg fresh baby portabella mushrooms or large regular white mushrooms
2 tbsp butter
1/2 cup chopped red onion
1 cup frozen chopped broccoli, thawed and drained
1/4 cup dry bread crumbs (any flavor)
1 (5.2 oz) pkg Boursin cheese with garlic and herbs
1 tbsp chopped roasted red bell peppers

Heat oven to 350. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup. Melt butter in 10 inch skillet 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 and cheese. Spoon vegetable mixture evenly into mushroom caps, mounding slightly. (If making ahead, cover and refrigerate up to 24 hours.) Place stuffed mushrooms in ungreased jelly roll pan. Garnish each will bell pepper pieces. Bake uncovered 12 to 15 minutes or until filling is light golden brown.