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Portabella Mushroom Caps with Broccoli and Cheese

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  • Prep 15 min
  • Total 35 min
  • Servings 2
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You will enjoy these tasty mushrooms stuffed with cheesy broccoli and roasted red peppers!
Updated Oct 13, 2016
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  • 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
Make With
Progresso Breadcrumbs


  • 1
    Heat oven to 375°F. Place foil on cookie sheet; set aside.
  • 2
    Cook tray of broccoli as directed on package. Remove stems from mushroom caps. On cookie sheet, place mushroom caps. In small bowl, mix roasted red peppers, bread crumbs, onion and broccoli. Spoon over mushrooms, mounding slightly. Top with Parmesan cheese.
  • 3
    Bake 20 to 25 minutes or until mushrooms are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve with a tossed salad of spring greens and cucumber slices with fat-free Italian dressing.
  • tip 2
    Pack a mushroom in a microwavable container to bring for lunch! Serve with fresh apple slices to complete your lunch.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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