Veggie-stuffed mushrooms

1 Servings

Ingredients

Quantity Ingredient
20 larges Mushrooms; (about 1 pound)
½ cup Broccoli; finely chopped
¼ cup Carrot; finely chopped
1 tablespoon Onion; finely chopped
1 cup Seasoned croutons; crush to 1/2 cup
½ cup Shredded cheese
⅛ teaspoon Salt
2 tablespoons Butter or margarine; melted

Directions

Preheat oven to 400øF. Cut thin slice from stem end of each mushroom; discard. Using tomato corer, remove stems. Using food chopper, chop enough stems to equal ¼ cup. Place in 1 quart batter bowl. (Reserve remaining stems for another use.) Place mushroom caps, rounded sides down, in deep dish baker. Using food chopper, chop broccoli, carrot and onion; add to batter bowl. Using dough and pizza roller, finely crush croutons in sealed plastic bag. Stir into vegetable mixture along with cheese and salt. Add butter; mix well. Using scoop, spoon vegetable mixture evenly into mushroom caps. Bake 15 - 20 minutes or until tops are lightly golden. Serve warm Yield: 20 mushrooms

Typed and Busted by Carriej999@...

Recipe by: Pampered Chef

Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 14, 1998

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