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Stuffed Baby Portabella Mushrooms
Stuffed Baby Portabella Mushrooms
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Prep Time:
20 minutes
Total Time:
40 minutes
Make-ahead stuffed portobello mushrooms - a hit at any party!
Ingredients:
  • 2 packages (5 oz each) fresh baby portabella mushrooms or large regular white mushrooms
  • 3/4 cup chopped red onion
  • 1 cup frozen chopped broccoli, thawed, drained
  • 1/4 cup Progresso™ garlic & herb bread crumbs
  • 1 package (5.2 oz) Boursin® cheese with garlic and herbs
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon pepper
  • 1 tablespoon chopped roasted red bell peppers (from a jar)
Instructions:
  • Preheat the oven to 350°F. Gently detach mushroom stems and finely chop enough to make 1/2 cup.
  • In a 10-inch skillet, melt butter over medium heat. Cook onion and broccoli for 2 minutes, stirring occasionally. Add mushroom stems and continue cooking for about 2 minutes until broccoli is tender yet crisp. Allow the mixture to cool slightly, then stir in bread crumbs, cheese, basil, oregano, garlic salt, and pepper.
  • Evenly distribute the vegetable mixture into the mushroom caps, stacking slightly. Arrange the stuffed mushrooms in a 15x10x1-inch pan without greasing it. Add bell pepper pieces as garnish on top of each mushroom.
  • Bake for 12 to 15 minutes until the filling turns a light golden brown, uncovered.

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