Broccoli and Cheddar-Stuffed Mushroom Caps

Author: Canadian Living

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

Ingredients

  • 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

Method

Wipe 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

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Broccoli and Cheddar-Stuffed Mushroom Caps

Login