Here is one of my all time favorite appetizer recipees. They are SOOOO good. I hope you all enjoy . . .
Veggie-Stuffed Mushrooms
Ingredients needed to make
20 large mushrooms (about 1 pound)
1/2 cup broccoli, finely chopped
1/4 cup carrot, finely chopped
1 tablespoon onion, finely chopped
1 cup seasoned croutons, crushed
1/2 cup shredded chedder cheese
1/8 teaspoon salt
2 tablespoons butter or margarine, melted
Directions to make:
Preheat oven to 400*. Cut thin slice from stem end of each mushroom; discard. Remove remainder of stems and chop enough stems to equal 1/4 cup. Place chopped stems in mixing bowl. Place mushroom caps upside down in a flat baking dish or sheet with sides. Chop broccoli, carrot, and onion, add to mixing bowl. Using a dough roller, finely crush croutons in a sealed plastic bag. Stir into vegetable mixture along with cheese and salt. Add butter, mix well. Using a small spoon or scoop, spoon vegetable mix evenly into mushroom caps. Bake 15-20 minutes or until tops are lightly golden. Serve warm and enjoy
