| 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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