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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

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 cup
1/2 c Shredded cheese
1/8 ts Salt
2 tb Butter or margarine; melted

INSTRUCTIONS

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
Yield: 20 mushrooms
Typed and Busted by Carriej999@AOL.com
Recipe by: Pampered Chef
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 14,
1998

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