Portabella Mushroom Caps with Broccoli and Cheese
Updated Oct 13, 2016
You will enjoy these tasty mushrooms stuffed with cheesy broccoli and roasted red peppers!
Portabella Mushroom Caps with Broccoli and Cheese
- Prep Time 15 min
- Total 35 min
- Servings 2
- Ingredients 6
Ingredients
- 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
Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat oven to 375°F. Place foil on cookie sheet; set aside.
-
Step2Cook 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.
-
Step3Bake 20 to 25 minutes or until mushrooms are tender.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 20
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 35%
- 35%
Exchanges:
FreeCarbohydrate Choice
1Tips from the Betty Crocker Kitchens
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