Broccoli Cheddar Stuffed Mushrooms

Name: Broccoli Cheddar Stuffed Mushrooms
Total time: 00:35:00
Yield: 6 Servings
Cuisine: American
Ingredients: 1 lb. baby mushrooms, white or cremini; 4 oz. cream cheese, softened; 4 oz. Panera&reg; Broccoli Cheddar Soup; 1/2 cup frozen broccoli florets, thawed, drained well and roughly chopped; 2 oz. cheddar cheese, shredded

Crowd Pleasers, American, Vegetarian, Calorie Conscious, Gluten Conscious, Sodium Conscious

35 minutes
6 servings

Our popular Broccoli Cheddar Soup is the hero in these perfectly poppable and shareable appetizers.

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What You'll Need

Ingredients

1 lb. baby mushrooms, white or cremini
4 oz. cream cheese, softened
4 oz. Panera® Broccoli Cheddar Soup
1/2 cup frozen broccoli florets, thawed, drained well and roughly chopped
2 oz. cheddar cheese, shredded

Nutrition (per serving)

Calories	210
Total Fat	15g
Saturated Fats	9g
Trans Fat	0.5g
Cholesterol	50mg
Sodium	490mg
Total Carb.	10g
Dietary Fiber	1g
Total Sugars	4g
Protein	9g
Calcium	15%DV
Iron	4%DV

Steps

Preheat oven to 400° F. Line a large baking sheet with parchment paper. Remove stems from mushrooms and place mushrooms on baking sheet cap side down.
In a bowl, mix together cream cheese, broccoli cheddar soup, broccoli and cheddar cheese. Fill mushroom caps with filling.
Bake for 20-25 minutes or until the mushrooms are soft and the tops are golden brown.

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To soften the cream cheese, remove from the refrigerator 15 to 30 minutes before using in the recipe.

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