Broccoli and Cheddar-Stuffed Mushroom Caps 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



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


  • Iron 2.0
  • Folate 2.0
  • Calcium 2.0
  • Vitamin A 1.0
  • Vitamin C 3.0
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Broccoli and Cheddar-Stuffed Mushroom Caps