PORTABELLA MUSHROOM CAPS WITH BROCCOLI AND CHEESE

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Portabella Mushroom Caps with Broccoli and Cheese image

You will enjoy these tasty mushrooms stuffed with cheesy broccoli and roasted red peppers!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 2

Number Of Ingredients 6

1 tray broccoli and cheese sauce (from 17-oz package)
2 large portabella mushroom caps
1/4 cup chopped roasted red bell peppers (packed in water), drained
2 tablespoons Progresso™ Italian style bread crumbs
1 tablespoon chopped red onion
1 tablespoon shredded Parmesan cheese

Steps:

  • Heat oven to 375°F. Place foil on cookie sheet; set aside.
  • Cook tray of broccoli as directed on package. Remove stems from mushroom caps. On cookie sheet, place mushroom caps. In small bowl, mix roasted red peppers, bread crumbs, onion and broccoli. Spoon over mushrooms, mounding slightly. Top with Parmesan cheese.
  • Bake 20 to 25 minutes or until mushrooms are tender.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

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