Ingredients
Ingredients:
20 lg Mushrooms; (about 1 pound)
1 cup Seasoned croutons; crushed finely
1/2 c Shredded cheddar cheese
1/8 tsp Salt
2 Tbsp Butter; Melted
1/4 cup Carrot; finely chopped
1 Tbsp Onion; finely chopped
1/2 cup Broccoli; finely chopped
Directions:
Preheat oven to 400F. Cut thin slice from stem end of each mushroom; discard. Using tomato corer, remove stems. Using food chopper, chop enough stems to equal 1/4 cup. Place in 1 quart batter bowl. (Reserve remaining stems for another use.) Place mushroom caps, rounded sides down, in deep dish baker. Using food chopper, chop broccoli, carrot and onion; add to batter bowl. Using dough and pizza roller, finely crush croutons in sealed plastic bag. Stir into vegetable mixture along with cheese and salt. Add butter; mix well. Using scoop, spoon vegetable mixture evenly into mushroom caps. Bake 15 - 20 minutes or until tops are lightly golden.
Servings
20 mushrooms