Broccoli Stuffed Baby Portabella Mushrooms

• 10 ounces baby portabella mushrooms or 10 ounces large button mushrooms
• 2 tablespoons butter
• 1/2 cup red onion, finely chopped
• 1 cup broccoli, finely chopped
• 1/4 cup seasoned dry bread crumb
• 5 1/4 ounces boursin spreadable cheese with garlic and herbs
• 1 tablespoon roasted red pepper, chopped

1. Heat oven to 350 degrees F.
2. Remove mushroom stems and chop 1/2 cup mushroom stems, discard extra stems.
3. Melt butter in a 10" skillet over medium heat.
4. Cook onion and broccoli 2 minutes, stirring occasionally.
5. Stir in mushroom stems.
6. Cook 2 minutes, stirring occasionally.
7. Cool slightly.
8. Stir in bread crumbs and cheese.
9. Spoon vegetable mixture into mushroom caps.
10. Place on ungreased baking pan.
11. Garnish with bell pepper pieces.
12. Bake 15 minutes.

mushrooms, butter, red onion, broccoli, bread, spreadable cheese with garlic, red pepper

Taken from www.food.com/recipe/broccoli-stuffed-baby-portabella-mushrooms-46749 (may not work)