Stuffed Portobellos

By smolson

Ingredients

• 4 large portobello mushrooms (about 5 in)
• 3/4 c shredded part-skim mozzarella cheese, divided
• 1/3 c dry bread crumbs
• 1/3 c chopped walnuts
• 1/3 c finely chopped onion
• 1/3 c golden raisins, optional
• 3 tbsp grated parmesan cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 egg, lightly beaten
• 2 tbsp vegetable broth

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 350.
Remove stems from mushrooms; set caps aside. In a small bowl, combine 1/4 c mozzarella cheese, bread crumbs, walnuts, onion,raisins if desired, parmesan cheese, salt and pepper. Stir in egg and broth until blended.

Spoon into the mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15 in by 10 in baking pan coated with cooking spray. Bake, uncovered, at 350 for 20-25 min or until the mushrooms are tender.