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Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce

Erica Schwarz
  • minutes
  • Serves 3

INGREDIENTS

10 oz

Broccoli florets, fresh

2 tbsp

Italian parsley, fresh

6

Portabello mushroom caps, large

1 tbsp

Thyme, fresh leaves

1

Egg

1 tsp

Dijon mustard, country-style

1

2 + 1/4 t kosher salt

2 tsp

All-purpose flour

1 pinch

Pepper, fresh cracked

1

Olive oil cooking spray or olive oil

1 cup

Bread crumbs made from day-old bread, fresh

2 tsp

Butter, unsalted

1 cup

Cheddar cheese, sharp

1 cup

Milk