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Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce

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Light and healthy, these vegetarian Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce will satisfy your comfort food craving but not break the calorie bank. So delicious, your whole family will love them.
Light and healthy, these vegetarian Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce will satisfy your comfort food craving but not break the calorie bank. So delicious, your whole family will love them.

Ingredients
  • 6 large portabello mushroom caps
  • olive oil cooking spray or olive oil in a mister
  • 10 oz fresh broccoli florets
  • 1 cup fresh bread crumbs made from day-old bread
  • 2 Tbsp fresh Italian parsley chopped
  • 1 Tbsp fresh thyme leaves chopped
  • 1 egg lightly beaten
  • 1/2 + 1/4 t kosher salt divided
  • pinch fresh cracked pepper
  • 2 tsp unsalted butter
  • 2 tsp all-purpose flour
  • 1 cup milk not skim
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp country-style Dijon mustard


Instructions
  1. Heat oven to 400F. Bring a large pot of water to a boil.
  2. Prepare the mushrooms: wipe off any dirt with a lightly damp paper towel. Remove the stems and discard (these can be saved, diced, and added to the stuffing, but mine were tough so I didn't save them). Using a spoon, gently scrape off the gills on the underside of the mushroom caps. Spray both sides with olive oil and place upside down on a bake sheet.
  3. Blanch the broccoli in the boiling water 2 minutes. Transfer to a ice bath to stop the cooking. Drain. Chop finely (this can be accomplished easily with a mini chopper or by pulsing in a food processor).
  4. In a large bowl, combine the chopped broccoli, bread crumbs, parsley, thyme, egg, 1/2 t salt, and pepper. Distribute the stuffing into the mushrooms. Bake at 400F for 15 minutes or until mushrooms are cooked through and juicy and the stuffing is lightly browned.
  5. While the mushrooms are cooking, prepare the cheese sauce. In a medium saucepan over medium-high heat, whisk the butter and flour until smooth and bubbly. Cook an additional minute to cook the flour. Whisking constantly, slowly add in the milk. Cook, stirring constantly, until thickened enough to coat the back of a wooden spoon. Remove from the heat and whisk in the cheese, Dijon, and 1/4 t salt until smooth.
  6. Serve the stuffed mushrooms with sauce drizzled over. Yield: 3 servings as a main course; 6 as a side.


Recipe Notes
You can easily double this recipe if needed to serve more people, but I would not bother doubling the Dijon-Cheddar Sauce - it makes enough as written. We only used about half of it for our mushrooms, then my daughter and I found the rest of the sauce worked awesome as an impromptu fondue for crusty bread.