BROCCOLI STUFFED MUSHROOMS

INGREDIENTS

• 12 large mushrooms, we use white
• 1 very small onion, chopped
• 6 T butter or margarine
• 2 T Flour
• 3/4 t of salt
• a pinch of white pepper
• 2/3 c milk
• 1 pkg (10 ounces) chopped frozen broccoli, boiled and dried
• 2 Fine shredded Parmesan cheese

INSTRUCTIONS

• Remove the stems from the mushrooms and cut them.
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• Saute the minced mushroom stalks with onions in 3 T butter in a skillet. About 2-3 minutes. Reduce heat and stir flour, salt and pepper. Add milk gradually and continue cooking, stirring constantly until thickened. Add broccoli and heat it thoroughly.
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• Melt the remaining butter and brush the inside and outside of the mushroom cap. Fill each mushroom with the same amount of vegetable mixture and sprinkle with Parmesan cheese.
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• Bake the filling mushrooms on the cake sheet at 375 degrees for 15 minutes, or until it's hot.

 NOTE: 

I like to prepare it the day before, and bake it when I'm ready to serve them. I have put it on a plate to keep it warm, but they tend to be a bit runny. It's really best to bake it in the oven and immediately serve it.

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