Stuffed Portobellos
By smolson
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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.
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