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Veggie-Stuffed Mushrooms Recipe

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This recipe for Veggie-Stuffed Mushrooms is from Maggie Mae's Simple Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 lg. mushrooms (about 1 lb)
1/2 c. finely chopped broccoli
1/4 c. finely chopped carrot
1 tbsp finely chopped onion
1/2 c. crushed seasoned croutons
1/2 c. (2oz.) shredded cheddar cheese
1/8 tsp. salt
2 tbsp butter, melted
Directions:
Directions:
Preheat oven to 400º. Cut thin slice from stem end of each mushroom; discard. Remove the remaining stems and chop enough stems to equal 1/4 c. Place mushroom caps rounded side down onto deep dish baker. In bowl add chopped mushroom stems, broccoli, carrots, onion, crushed croutons, cheese and salt. Mix well. Using a small scoop spoon veggie mixture evenly into mushroom caps. Bake 15-20 min or till tops are lightly golden. Serve warm
Number Of Servings:
Number Of Servings:
20 Mushrooms
Personal Notes:
Personal Notes:
I made these for Denise Casaliggi when she lived in Myrtle Beach. She is a vegetarian, so I pulled out my Pampered Chef Cookbook and found this recipe for her. They are so good. Of course when I make them I have to doctor them up with some extra spices like "Garlic" and also Parmesan cheese is good sprinkled on top.

 

 

 

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