| 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
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”