Stuffed Portabellas

11 ingredients
2 steps

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

  1. 1
    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.
  2. 2
    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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