Cheddar and broccoli make a natural match. If you prefer extra zing, bump up the hot sauce.
- Portion size 50 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
- 50 white mushrooms (about 2 lb/1 kg)
- 3 tablespoons olive oil
- 1 onion finely diced
- 1 1/2 cup finely chopped broccoli floret
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded old Cheddar cheese
- 1/4 teaspoon hot sauce
MethodWipe mushrooms clean with damp cloth; do not rinse. Remove and finely chop stems; set aside.
Place mushroom caps, hollow side down, on parchment paper–lined or greased rimmed baking sheet; brush with half of the oil.
Bake in 400°F (200°C) oven until slightly softened, about 8 minutes. Let cool; pat dry.
In skillet, heat remaining oil over medium-high heat; cook onion, broccoli, garlic, chopped mushroom stems, salt and pepper, stirring often, until softened and no liquid remains, about 5 minutes. Let cool.
In bowl, stir together broccoli mixture, cheese and hot sauce. (Make-ahead: Refrigerate mushrooms and filling in separate airtight containers for up to 2 days.)
Spoon 1 tbsp (15 mL) filling into hollow of each mushroom. Bake on greased or parchment paper–lined baking sheet in 375°F (190°C) oven until golden, about 12 minutes. Serve warm.
Nutritional facts Per piece: about
- Sodium 38 mg
- Protein 1 g
- Calories 22.0
- Total fat 2 g
- Potassium 59 mg
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
- Iron 2.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 3.0