- 12 large mushrooms, we use white
- 1 very small onion, minced
- 6 T butter or margarine
- 2 T Flour
- 3/4 t salt
- dash of white pepper
- 2/3 c milk
- 1 pkg (10 oz size) chopped frozen broccoli, blanched and drained
- 2 T finely shredded Parmesan cheese
Remove stems from mushrooms and chop. (I have found that a strawberry huller works GREAT for this step!)
Quickly saute chopped mushroom stems with onion in 3 T of butter in a frying pan. About 2-3 minutes. Reduce heat and stir in flour, salt and pepper. Gradually add in milk and continue to cook, stirring constantly until thickened. Add broccoli and heat thoroughly.
Melt remaining butter and brush the inside and outside of mushrooms caps. Fill each mushroom with an equal amount of vegetable mixture and sprinkle with Parmesan cheese.
Bake stuffed mushrooms on a cookie sheet at 375 degrees for 15 minutes, or until hot.
*** NOTES: I love to prepare them the day before, and bake them when I am ready to serve them. I have put them in a chaffing dish to keep them warm, but they tend to get a little watery. It's really just best to bake them in the oven and serve them immediately. ***
Amount Per Serving: Calories: 72 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 17mg Sodium: 213mg Carbohydrates: 3g Fiber: 0g Sugar: 1g Protein: 1g