Veggie-Stuffed Mushrooms

By maxwells4

Ingredients

• 20 lg Mushrooms; (about 1 pound)
• 1/2 c Broccoli; finely chopped
• 1/4 c Carrot; finely chopped
• 1 tb Onion; finely chopped
• 1 c Seasoned croutons; crush to
• 1/2 c Shredded cheese
• 1/8 ts Salt
• 2 tb Butter or margarine; melted

Details

Servings 20
Adapted from bigoven.com

Preparation

Step 1

Preheat oven to 400?F. Cut thin slice from stem end of each mushroom; discard. Using tomato corer, remove stems. Using food chopper, chop enough stems to equal 1/4 cup. Place in 1 quart batter bowl. (Reserve remaining stems for another use.) Place mushroom caps, rounded sides down, in deep dish baker. Using food chopper, chop broccoli, carrot and onion; add to batter bowl. Using dough and pizza roller, finely crush croutons in sealed plastic bag. Stir into vegetable mixture along with cheese and salt. Add butter; mix well. Using scoop, spoon vegetable mixture evenly into mushroom caps. Bake 15 - 20 minutes or until tops are lightly golden. Serve warm