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1 pound ~ fresh baby portabella mushrooms or regular
large white mushrooms also work in these quick and easy veggie and
cheese ~ stuffed gems.
2 tablespoons butter or margarine
1/2 cup chopped red onion
1 cup chopped broccoli
1/4 cup dry bread crumbs { any flavor }
1 package { 5.2 ounces } Boursin cheese with garlic and herbs { Boursin
cheese is a soft gourmet cheese found in your dele cheese section at
your grocery store }.
1 tablespoon chopped roasted red bell peppers
 Heat oven to
350º. Carefully remove stems from mushrooms. Chop enough stems to
measure 1/2 cup.
Melt butter in
10 ~ inch skillet 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 and cheese.
Spoon vegetable
mixture evenly into mushroom caps, mounding slightly { If making ahead,
cover and refrigerate up to 24 hours }. Place stuffed mushrooms on a un
greased cookie sheet or jelly roll pan. Garnish each will bell pepper pieces.
Bake uncovered
12 to 15 minutes or until filling is light golden brown. Easily doubled
for a crowd.
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