Broccoli Stuffed Mushrooms

Ingredients:

• Nonstick cooking spray
• 1-12 oz pkg. portabella mushrooms
• 3 Tablespoons Earth Balance-melted
• 1 1/2 cup chopped broccoli-I used the food processor as I wanted the broccoli chopped quite fine.
• 1/2 cup low sodium panko crumbs
• 1/4 cup cheese of choice
• 4-5 green onions chopped. I would not use a regular onion as it would be way to strong.
• Freshly ground black pepper
• 1 1/2 teaspoon Italian Seasonings
• 1 teaspoon balsamic vinegar

Directions:

1. Heat oven to 350 degrees. Remove stems from mushrooms. Chop in food processor until medium fine. Set aside.
2. Place mushroom caps, stem side down on a parchment lined baking sheet. Spray mushrooms lightly with nonstick cooking spray.
3. Bake at 350 degrees for 10 minutes.
4. Meanwhile, melt Earth Balance in medium saucepan over medium heat.
5. Add chopped mushroom stems, and broccoli.
6.  Saute and stir 3-4 minutes or until broccoli is tender. Stir in panco crumbs,add the rest of the ingredients.
7. Remove mushrooms from oven. Turn mushrooms stem side up and spoon broccoli mixture into the mushrooms.
8. Return to oven. Bake at 350 degrees an additional 10-15 minutes or until heated through.
9. Serve warm.

Enjoy!!!