Ingredients
2
packages (5 oz each) fresh baby portabella mushrooms or large regular white mushrooms
2
tablespoons butter or margarine
3/4
cup chopped red onion
1
cup frozen chopped broccoli, thawed, drained
1/4
cup Progresso™ garlic & herb bread crumbs
1
package (5.2 oz) Boursin® cheese with garlic and herbs
1/2
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1/2
teaspoon garlic salt
1/2
teaspoon pepper
1
tablespoon chopped roasted red bell peppers (from a jar)
Preparation
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.
