Recipe - Veggie-Stuffed Mushrooms

20 lg Mushrooms; (about 1 pound)
One half cup Broccoli; finely chopped
One fourth cup Carrot; finely chopped
1 tablespoon Onion; finely chopped
1 cup Seasoned croutons; crush to
One half cup
One half cup Shredded cheese
1/8 teaspoon Salt
2 tablespoon Butter or margarine; melted

Preheat oven to 400øF. Cut thin slice from stem end of each mushroom;
discard. Using tomato corer, remove stems. Using food chopper, chop enough
stems to equal One fourth 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. Serve warm

Yield: 20 mushrooms

Typed and Busted by Carriej999@AOL.com

Recipe by: Pampered Chef

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on May 14,
1998