Recipe: Stuffed Baby Portabella Mushrooms (using Boursin, broccoli and roasted red peppers)

STUFFED BABY PORTABELLA MUSHROOMS

2 packages (5 oz each) fresh baby portabella mushrooms or large regular white mushrooms
2 tablespoons butter or margarine
3/4 cup chopped red onion
1 cup frozen chopped broccoli, thawed, drained
1/4 cup Progresso Garlic and Herb bread crumbs (or Italian seasoned bread crumbs)
1 (5.2 oz) package Boursin cheese with garlic and herbs
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chopped roasted red bell peppers (from a jar)

Heat oven to 350 degrees F.

Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.

In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally.

Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly.

Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper. Spoon vegetable mixture evenly into mushroom caps, mounding slightly.*

Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.

Bake uncovered 12 to 15 minutes or until filling is light golden brown.

*Use a small ice-cream scoop or the large end of a melon ball cutter to scoop the vegetable mixture evenly into the mushroom caps.

TO MAKE AHEAD:
Prepare mushrooms but do not bake; store tightly covered in refrigerator up to 24 hours before baking and serving.

Makes 26 stuffed mushrooms
Source: Betty Crocker