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Broccoli-Stuffed Mushrooms




Source of Recipe


Pillsbury Holiday Appetizers






List of Ingredients



• 2 (6-oz.) pkg. cremini mushrooms (16 to 18 mushrooms)
  
• Nonstick cooking spray
  
• 2 tablespoons butter
  
• 1 cup Green Giant Frozen Chopped Broccoli
  
• 1/4 cup Progresso Italian Style Bread Crumbs
  
• 1 oz. (1/4 cup) crumbled chevre (goat) cheese
  
• 2 tablespoons chopped fresh chives
  






Instructions



1. Heat oven to 350 F. Remove stems from mushrooms. Chop stems to make about 3/4 cup; set aside.
   
2. Place mushroom caps, stem side down, in ungreased 15x10x1-inch baking pan. Spray mushrooms lightly with nonstick cooking spray. Bake at 350 F. for 10 minutes.
   
3. Meanwhile, melt butter in medium saucepan over medium heat. Add chopped mushroom stems and broccoli; cook and stir 3 to 4 minutes or until tender. Stir in bread crumbs.
   
4. Remove mushrooms from oven. Turn mushrooms stem side up. Spoon broccoli mixture into each mushroom. Sprinkle each with cheese and chives.
   
5. Return to oven; bake an additional 10 minutes or until thoroughly heated. Serve warm. Store in refrigerator.
   






Final Comments


18 appetizers