Veggie-Stuffed Mushrooms

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 or bread crumbs
1/2 cup shredded cheddar cheese
1/8 teaspoon salt
2 tablespoon butter, melted

Preheat oven to 400. Cut thin slice from stem end of each mushroom; discard. Remove stems. Chop enough stems to equal 1/4 cup. Place in a medium-sized bowl. Place mushroom caps, rounded sides down, into an oven-safe dish. Add chopped broccoli, carrot and onion to bowl. Stir in croutons, cheese, and salt. Add butter. Spoon vegetable mixture evenly into mushroom caps. Bake 15-20 minutes or until tops are lightly golden. Serves 20 mushrooms.

If you like mushrooms, you’ll love this vegetable filled mushrooms. Since these are a favorite of Rebecca and Mom, on special occasions, for a treat will make them up. You can prepare these ahead, (don’t cook them yet), and refrigerate them.