Stuffed Portabella Mushrooms With Salmon

I purchased these mushrooms and have created a few recipes to use them.Two kinds of cheese are used. Serve with buttered pasta.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 4  ounces cream cheese, softened
• 6  ounces canned salmon, skin removed
• 1⁄2 teaspoon  alpine touch  seasoning
• 1⁄3 cup evaporated milk
• 1  teaspoon  italian seasoning
• 1  eggs or 1  Egg Beaters egg substitute
• 2  cups  unseasoned  bread cubes
• 1⁄2 cup margarine
• 1⁄2 cup  minced celery
• 1⁄2 cup  diced water chestnut
• 1⁄3 cup  grated carrot
• 1⁄3 cup  diced green pepper
• 6  full size portabella mushrooms
• 1  cup  shredded mozzarella cheese
•  Pam cooking spray
•  pepper

Directions

1. In mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. Mix on slow speed with mixer.
2. Melt margarine and mix with bread cubes in a separate bowl. Set aside.
3. With a spoon, mix celery, water chesnuts, carrots and green pepper.
4. Add bread cubes.
5. Place mushrooms, cap side down on greased baking pan.
6. Preheat oven 375*.
7. Mound filling in each cap.
8. Bake 25 minutes.
9. Top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.