Broccoli florets and Parmesan cheese and onion nestled inside baked mushroom caps.
Courtesy of Alison Kent.
ingredients
directions
Remove and finely chop mushroom stems; set aside. Brush caps with half of the oil; place, hollow side down, on rimmed baking sheet. Bake in preheated 400°F (200°C) oven until starting to soften and release some of their juices, 8 to 10 minutes. Let cool enough to handle; pat dry and set aside.
In skillet, heat remaining oil over medium-high heat; cook onion, broccoli, chopped mushroom stems, brandy, salt and pepper, stirring, until tender and all liquid has evaporated, 5 to 8 minutes. Let cool.
In bowl, stir broccoli mixture and cheese; spoon into hollow of each mushroom. Place, filling side up, on greased rimmed baking sheet; bake in preheated 400°F (200°C) oven until tender and golden, about 10 minutes. Serve warm.