| 2 | packages (5 oz each) fresh baby portabella mushrooms or large regular white mushrooms |
| 2 | tablespoons butter or margarine |
| 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 garlic salt |
| 1/2 | teaspoon pepper |
| 1 | tablespoon chopped roasted red bell peppers (from a jar) |
| 1. | Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup. |
| 2. | In 10-inch 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. |
| 3. | Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces. |
| 4. | Bake uncovered 12 to 15 minutes or until filling is light golden brown. |
|
| Use a small ice-cream scoop or the large end of a melon ball cutter to scoop the vegetable mixture evenly into the mushroom caps. |
|
| Prepare mushrooms through step 3; store tightly covered in refrigerator up to 24 hours before baking and serving. |
Nutrition Information:
40 ( 25); 3g ( 1 1/2g, 0g); 10mg; 65mg; 2g ( 0g, 0g); 1g 4%; 4%; 0%; 0% 0 ; 0 ; 1/2 0