STUFFED BABY PORTABELLA MUSHROOMS
Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 26
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
- 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.
- Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
- Bake uncovered 12 to 15 minutes or until filling is light golden brown.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Pravesh Bharathlal
[email protected]I made these mushrooms for my family and they loved them. They're a great way to get kids to eat their vegetables.
Md Asraful
[email protected]These mushrooms are so flavorful and juicy.
Evar Anyango
[email protected]I've made these mushrooms several times and they're always a hit. They're a great way to use up leftover rice.
Ovayo Qoko
[email protected]These mushrooms are a great appetizer or side dish.
corey gilbert
[email protected]I made these mushrooms for my family and they loved them. They're a great way to get kids to eat their vegetables.
Terrence Peoples
[email protected]These mushrooms are so flavorful and juicy.
Amani Radee
[email protected]I've made these mushrooms several times and they're always a hit. They're a great way to use up leftover rice.
Patricia Letlape
[email protected]These mushrooms are a great appetizer or side dish.
Chad Thompson
[email protected]I made these mushrooms for my family and they loved them. They're a great way to get kids to eat their vegetables.
Lynda Egboo
[email protected]These mushrooms are so flavorful and juicy.
Tushar Chowdhury
[email protected]I've made these mushrooms several times and they're always a hit. They're a great way to use up leftover rice.
Nadeem Bhai
[email protected]These mushrooms are a great appetizer or side dish.
Tina David
[email protected]I made these mushrooms for my family and they loved them. They're a great way to get kids to eat their vegetables.
Imran vlogs
[email protected]These mushrooms are so easy to make and they're so delicious.
Melissa Arbaugh
[email protected]I've made these mushrooms several times and they're always a hit. They're a great way to use up leftover veggies.
Zindagi Jee
[email protected]I love these mushrooms! They're so flavorful and juicy.
Shadow Tiger
[email protected]These stuffed baby portobello mushrooms were a hit at my last party! They're so easy to make and they're always a crowd-pleaser.