- 5
- 15 mins
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Ingredients
- 20 large mushrooms
- 1/2 cup broccoli, finely chopped
- 1/4 cup carrot finely chopped
- 1 tablespoon onion, finely chopped
- 1 cup seasoned croutons, crushed (about 1/2 cup)
- 1/2 cup (2 ounces) shredded cheddar cheese
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine, melted
Preparation
Step 1
1. Preheat oven to 400 F. Cut thin slice from stem end of each mushroom; discard. Using Cook’s Corer, remove stems. Using Food Chopper, chop enough stems to equal 1/4 cup. Place in 1-Qt. Batter Bowl. (Reserve remaining stems for another use.) Place mushroom caps, rounded sides down, in Deep Dish Baker.
2. Using Food Chopper, chop broccoli, carrot and onion; add to Batter Bowl. Using Baker’s Roller, finely crush croutons in sealed plastic bag. Stir into vegetable mixture along with cheese and salt Add butter; mix well.
3. Using small Stainless Steel Scoop, spoon vegetable mixture evenly into mushroom caps. Bake 15 - 20 minutes or until tops are lightly golden. Serve warm.
Yield: 20 mushrooms