Broccoli Stuffed Baby Portabella Mushrooms

Name: Broccoli Stuffed Baby Portabella Mushrooms
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 Mushrooms, 1 serving(s)
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

Submitted by Kathy

"The broccoli in the stuffing is a nice change from the usual crab or sausage you find in many recipes. Do make the effort to add roasted bell pepper to the tops as it makes the finished mushrooms look really special. I found this recipe a few years ago in a magazine, but only tried it recently. Now it's my favorite mushroom recipe."

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photo by Katanashrp

Ready In:: 45mins
Ingredients:: 7
Yields:: 12 Mushrooms
Serves:: 1

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

directions

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.

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Reviews

What an excellent variation on stuffed mushrooms and so much better for you! Even my DH, who doesn't like broccoli much liked them. The only change I made was to use fresh red peppers instead of roasted, next time I make these I'll try with the roasted for a change. Thank you Kathy for posting.

Gagoo
I made quite a few changes to suit my taste and it turned out good. I used garlic instead of onions, and raw bell peppers instead of roasted bell peppers. Nice addition to my vegetarian cookbook. Thank you.

Katanashrp
They were delicious! We had a Vegetable Bake, Basmati Rice, and the mushrooms. The mushrooms were the star. We both enjoyed them very much. We are not Vegetarians, but this was a nice vegetarian dinner. Thank you Kathy. Made for the Australian/New Zealand recipe swap #14.

Sweetiebarbara
These were very good. They gave off a bit of liquid after I took them out of the oven for reasons unknown to me . I used a whole container of spreadable cheese, which was good, as I made 36 mushrooms. The only thing I omitted was the roasted peppers, because I'm not a big fan. Thanks for posting!

knitaholic
Great easy recipe! I just made this for my family's Christmas Eve party and it was such a hit. Personally, I made it because I am a vegetarian and it was something that I could eat. I mixed the garlic & herb cheese with the bread crumbs the night before to save time.

wilkinsmeagan

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Tweaks

I made quite a few changes to suit my taste and it turned out good. I used garlic instead of onions, and raw bell peppers instead of roasted bell peppers. Nice addition to my vegetarian cookbook. Thank you.

Katanashrp