Veggie-stuffed mushrooms
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | larges | Mushrooms; (about 1 pound) |
| ½ | cup | Broccoli; finely chopped |
| ¼ | cup | Carrot; finely chopped |
| 1 | tablespoon | Onion; finely chopped |
| 1 | cup | Seasoned croutons; crush to 1/2 cup |
| ½ | cup | Shredded cheese |
| ⅛ | teaspoon | Salt |
| 2 | tablespoons | Butter or margarine; melted |
Directions
Preheat oven to 400øF. Cut thin slice from stem end of each mushroom; discard. Using tomato corer, remove stems. Using food chopper, chop enough stems to equal ¼ cup. Place in 1 quart batter bowl. (Reserve remaining stems for another use.) Place mushroom caps, rounded sides down, in deep dish baker. Using food chopper, chop broccoli, carrot and onion; add to batter bowl. Using dough and pizza roller, finely crush croutons in sealed plastic bag. Stir into vegetable mixture along with cheese and salt. Add butter; mix well. Using scoop, spoon vegetable mixture evenly into mushroom caps. Bake 15 - 20 minutes or until tops are lightly golden. Serve warm Yield: 20 mushrooms
Typed and Busted by Carriej999@...
Recipe by: Pampered Chef
Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 14, 1998