Ingredients for Broccoli Stuffed Baby Portabella Mushrooms
- 1 pound baby portabella mushrooms, stems removed and cleaned
- Butter
- Red Onion
- 1 cup broccoli florets, chopped
- Seasoned Dry Bread Crumb
- Spreadable Cheese With Garlic And Herbs
- Roasted Red Pepper
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How to Make Broccoli Stuffed Baby Portabella Mushrooms
- Preheat oven to 375°F (190°C).
- Clean the baby portabella mushrooms, removing the stems and setting them aside. Lightly brush the mushroom caps with olive oil and season with salt and pepper.
- Finely chop the mushroom stems. In a large skillet, heat olive oil over medium heat. Sauté the minced garlic for 1 minute until fragrant.
- Add the chopped mushroom stems and broccoli florets to the skillet. Cook for 5-7 minutes, until the broccoli is tender-crisp.
- Stir in the roasted bell pepper, Parmesan cheese, breadcrumbs, salt, and pepper. Cook for another 2-3 minutes, until heated through and the mixture is slightly thickened.
- If using, stir in fresh parsley.
- Spoon the broccoli mixture into the prepared mushroom caps, filling them generously.
- Place the stuffed mushrooms in a baking dish. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and slightly browned.
- Serve immediately and enjoy your delicious and visually appealing broccoli stuffed portabella mushrooms!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
47g
Fat
75g
Carbs
16g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Appetizers Vegetables American Oven Easy Potluck Dinner Party Fall Finger Food Heirloom Historical Holiday Event Vegetarian Winter Dietary Christmas New Years Thanksgiving Seasonal Mushrooms Broccoli To Go Equipment Number Of Servings Presentation
