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.

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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.