Broccoli Cheddar Stuffed Mushrooms

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

35 Minutes, 6 Servings
 

Ingredients:

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

Steps

1. Preheat oven to 400° F. Line a large baking sheet with parchment paper. Remove stems from mushrooms and place on baking sheet cap side down.

2. In a bowl, mix together cream cheese, broccoli cheddar soup, broccoli and cheddar cheese. Fill mushroom caps with filling.

3. Bake for 20-25 minutes or until the mushrooms are soft and the tops are golden brown.

Or, Try This

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