Broccoli Stuffed Baby Portabella Mushrooms

The broccoli in the stuffing is a nice change from the usual crab or sausage you find in many recipes. Do make the effort to add roasted bell pepper to the tops as it makes the finished mushrooms look really special. I found this recipe a few years ago in a magazine, but only tried it recently. Now it's my favorite mushroom recipe.

• Ready In: 45 mins
• Serves: 1
• Yields: 12 Mushrooms

Ingredients

• 10  ounces baby portabella mushrooms or 10  ounces  large button mushrooms
• 2  tablespoons butter
• 1⁄2 cup red onion, finely chopped
• 1  cup broccoli, finely chopped
• 1⁄4 cup  seasoned dry bread crumb
• 5 1⁄4 ounces  boursin  spreadable cheese with garlic and herbs
• 1  tablespoon  roasted red pepper, chopped

Directions

1. Heat oven to 350 degrees F.
2. Remove mushroom stems and chop 1/2 cup mushroom stems, discard extra stems.
3. Melt butter in a 10" skillet over medium heat.
4. Cook onion and broccoli 2 minutes, stirring occasionally.
5. Stir in mushroom stems.
6. Cook 2 minutes, stirring occasionally.
7. Cool slightly.
8. Stir in bread crumbs and cheese.
9. Spoon vegetable mixture into mushroom caps.
10. Place on ungreased baking pan.
11. Garnish with bell pepper pieces.
12. Bake 15 minutes.