Stuffed Baby Portabella Mushrooms

 

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.