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| 20 gross | Mushrooms; (about 1 pound) |
| 1/2 Tasse | Broccoli finely chopped |
| 1/4 Tasse | Carrot finely chopped |
| 1 Esslöffel | onion finely chopped |
| 1 Tasse | Seasoned croutons; crush to 1/2 cup |
| 1/2 Tasse | cheese shredded |
| 1/8 Teelöffel | salt |
| 2 Esslöffel | butter or margarine, melted |
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Preheat oven to 400°F. Cut thin slice from stem end of each mushroom; discard. Using tomato corer, remove stems. Using food chopper, chop enough stems to equal 1/4 cup. Place in 1 quart batter bowl. (Reserve remaining stems for another use.) Place mushroom caps, rounded sides down, in deep dish baker. Using food chopper, chop broccoli, carrot and onion; add to batter bowl. Using dough and pizza roller, finely crush croutons in sealed plastic bag. Stir into vegetable mixture along with cheese and salt. Add butter; mix well. Using scoop, spoon vegetable mixture evenly into mushroom caps. Bake 15 - 20 minutes or until tops are lightly golden. Serve warm
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