Ingredients Jump to Instructions ↓

  1. 2 packages (5 oz each) fresh baby portabella mushrooms or large regular white mushrooms

  2. 2 tablespoons butter or margarine

  3. 3/4 cup chopped red onion

  4. 1 cup frozen chopped broccoli, thawed, drained

  5. 1/4 cup Progresso® garlic & herb bread crumbs

  6. 1 package (5 1/5 oz) Boursin cheese with garlic and herbs

  7. 1/2 teaspoon dried basil leaves

  8. 1/2 teaspoon dried oregano leaves

  9. 1/2 teaspoon garlic salt

  10. 1/2 teaspoon pepper

  11. 1 tablespoon chopped roasted red bell peppers (from a jar)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.

  2. 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.

  3. Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.

  4. Bake uncovered 12 to 15 minutes or until filling is light golden brown.


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