Sunday, November 8, 2009

Veggie Stuffed Mushrooms

Yesterday Adam and I wanted to make a few snacks for our friends who were coming over to watch the Penn State/Ohio State game. My mom made these stuffed mushrooms for Adam and I once and he loved them so I thought I'd give them a try. Eventhough PSU lost, the mushroom caps were delicious!

20 large mushrooms (white or baby bella)
1/2 cup brocolli, finely chopped
1/4 c carrot, finely chopped
1 Tablespoon onion, finely chopped (I sliced up 2 green onions)
1 cup seasoned croutons, crushed to 1/2 cup
1/8 teaspoon salt
2 Tablespoon butter, melted

Preheat oven to 400 degrees.

Clean and remove the stems from the mushrooms, reserving the stems. Cut away some mushroom for a larger hole. Place the mushrooms, rounded side down, in a deep dish baker.
Using a small chopper, chop enough mushroom stems to equal 1/4 cup. I used a small chopper to chop up the broccoli and carrots too. Adam crushed the croutons with the back of a wooden spoon. ha! Whatever works! :)

In a medium bowl, combine the broccoli, carrots, onion, croutons, cheese, salt and butter.

Gently fill each mushroom with stuffing.
Bake 15 to 20 minutes until....

... golden brown.


  1. These look great! I will have to try them sometime when Jesse is away. Poor thing hates mushrooms and is forced to eat them all the time. It makes him strong though, so I'm don't feel too guilty!

  2. Another moreish looking bite. Delicious!