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.