Stuffed Portabellas
Ready In: 35 mins
Serves: 4
Ingredients
- 4 large portabella mushrooms (about 5 inches)
- 3⁄4 cup shredded part-skim mozzarella cheese, divided
- 1⁄3 cup dry breadcrumbs
- 1⁄3 cup chopped walnuts
- 1⁄3 cup finely chopped onion
- 1⁄3 cup golden raisin (optional)
- 3 tablespoons grated parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 egg, lightly beaten
- 2 tablespoons chicken broth
Directions
- Remove stems from mushrooms and chop into small pieces; set caps aside. In a small bowl, combine chopped mushroom stems, 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins, Parmesan cheese, salt and pepper. stir in egg and broth until blended.
- Spoon mixture into the mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15-in. x 10-in. x 1 inches baking pan coated with cooking spray. Bake, uncovered, at 350 degrees for 20-25 muniutes or until the mushrooms are tender.
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