Tuesday, April 27, 2010

Recipe: Veggie Stuffed Mushrooms


20 large (1 ½ to 2-inch diameter) mushrooms (about 1 pound)
½ cup broccoli, finely chopped
¼ cup carrot, finely chopped
1 TBL onion, finely chopped
1 cup seasoned croutons, crushed (about ½ cup)
*see note
½ cup (2 oz) shredded cheddar cheese
1/8 tsp salt
2 TBL butter or margarine, melted

Carefully cut out stem end of each mushroom. Reserve enough stems for ¼ cup chopped mushrooms. Place hollowed out mushroom caps onto glass pie dish or (small) casserole dish.

*Croutons is where you need to be careful. I toasted some homemade wheat bread and crumpled it up with garlic salt and a little olive oil, then broiled briefly in the oven.

With reserved chopped mushrooms, add the remaining ingredients. Spoon mixture into caps and bake at 400 degrees for 15-20 minutes or until tops are lightly golden. Serve warm.