Broccoli Stuffed Mushrooms - One of my MOST FAVORITE appetizers
Mmm, this recipe for Broccoli Stuffed Mushrooms is not only delicious, but I’ll go as far as saying it’s the best! Fresh earthy mushroom caps are stuffed with chopped broccoli and savory Parmesan cheese, baked until perfect, and ready to be served for Christmas, New Year’s Eve, and any other occasion!
Servings: 12 mushrooms
Calories: 76kcal
Equipment
Ingredients
- 12 large mushrooms we use white
- 1 very small onion minced
- 6 Tablespoons butter or margarine
- 2 Tablespoons Flour
- 3/4 teaspoons salt
- dash of white pepper
- 2/3 cup milk
- 1 pkg 10 oz size chopped frozen broccoli, blanched and drained
- 2 Tablespoons finely shredded Parmesan cheese
Instructions
- 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.
- Serve immediately.
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 chafing 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.
Store any leftovers in the fridge for up to 2 days.
Nutrition
Serving: 1g | Calories: 76kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 200mg | Fiber: 1g | Sugar: 1g