Broccoli-Cheddar Stuffed Mushrooms

September 02, 2013

A few of my favorite things: mushrooms, fresh broccoli, and ANYTHING with cheeeeese. Put them all together -- Broccoli and Cheddar Stuffed Portobello Mushrooms! This recipe also can double as two recipes, because in the end, when you have left over broccoli-cheddar mixture, you can add a little water, put it in a saucepan, and turn it into broccoli and cheddar soup!

4 tablespoons butter
1/2 cup shallots, chopped
2 cups broccoli, chopped
3/4 cup heavy whipping cream
3/4 water
12 ounces, sharp cheddar (8-oz, cubed -- 4-oz. sliced thin)
1 tablespoon garlic, minced
1 teaspoon, flour
4 Portobello mushrooms caps, large (or, I guess you could use about 10-12 small caps)
Olive Oil
Salt and Pepper

In a large skillet, melt 2 tablespoons of butter over medium heat. Add chopped shallots, and cook for about 6 minutes, or until shallots are soft and translucent. Then, add two cups of chopped broccoli,...
See the full directions on my site

Nutritions

Calories
391

Sodium
825mg
34% DV

Fat
34g
53% DV

Protein
6g
12% DV

Carbs
22g
7% DV

Fiber
5g
20% DV