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15 minutes
35 minutes
- 1 tray broccoli and cheese sauce (from 17-oz package)
- 2 large portabella mushroom caps
- 1/4 cup chopped roasted red bell peppers (packed in water), drained
- 2 tablespoons Progresso™ Italian style bread crumbs
- 1 tablespoon chopped red onion
- 1 tablespoon shredded Parmesan cheese
- Preheat the oven to 375°F and line a cookie sheet with foil.
- Prepare the broccoli according to package instructions. Remove the stems from the mushroom caps. Place the mushroom caps on a cookie sheet. In a small bowl, combine roasted red peppers, bread crumbs, onion, and cooked broccoli. Spoon the mixture over the mushroom caps, slightly mounding it. Sprinkle Parmesan cheese on top before baking.
- Bake for 20-25 minutes, or until the mushrooms are tender.
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