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Stuffed Baby Portabella Mushrooms

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4 Comments
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 26
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Regular white mushrooms also work in these quick and easy veggie- and cheese-stuffed gems.

Ingredients

2
packages (5 ounces each) fresh baby portabella mushrooms or large regular white mushrooms
2
tablespoons butter or margarine
1/2
cup chopped red onion
1
cup frozen chopped broccoli, thawed and drained
1/4
cup Progresso™ dry bread crumbs (any flavor)
1
package (5.2 ounces) Boursin cheese with garlic and herbs
1
tablespoon chopped roasted red bell peppers

Directions

  • 1 Heat oven to 350ºF. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
  • 2 Melt butter in 10-inch skillet 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 and cheese.
  • 3 Spoon vegetable mixture evenly into mushroom caps, mounding slightly. (If making ahead, cover and refrigerate up to 24 hours.) Place stuffed mushrooms in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Garnish each will bell pepper pieces.
  • 4 Bake uncovered 12 to 15 minutes or until filling is light golden brown.

Expert Tips

Portabellas are simply a variety of the common white mushroom. In 1980, the name “portabella” was born as a way to market a previously unglamorous mushroom.

Use a small ice-cream scoop or the large end of a melon baller to scoop the vegetable mixture evenly into mushroom caps.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
35
Calories from Fat
20
% Daily Value
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
70 mg
Total Carbohydrate
2 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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