Broccoli Cheese-Stuffed Mushroom Caps
- prep time20 min
- total time 45 min
- serves 36
Broccoli florets and Parmesan cheese and onion nestled inside baked mushroom caps.
Courtesy of Alison Kent.
36 large cremini or white mushrooms (about 2 lbs/1 kg)
2 Tbsp (30 mL) olive oil
½ onion, finely diced
1 ½ cup (375 mL) broccoli florets, finely chopped
3 Tbsp (45 mL) brandy (or chicken broth)
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
¼ cup (50 mL) Parmesan cheese, grated
1. 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.
2. 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.
3. 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.