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
3/4 cup chopped red onion
1 cup frozen chopped broccoli, thawed, drained
1/4 cup garlic & herb bread crumbs
1 (5.2 oz) pkg Boursin cheese with garlic and herbs
1/2 tsp dried basil, oregano, garlic salt and pepper
1 tbsp chopped roasted red bell peppers (from a jar)

Heat oven to 350. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.

In a 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.

Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1 inch pan. Garnish each with bell pepper pieces. Bake, uncovered, 12 to 15 minutes or until filling is light golden brown.