Stuffed Portabellas
"I got this one from Light & Tasty. The first time I made this I thought the raisins sounded a little wierd, but after tasting it, the flavors just came together in the most delightful way. My fiance could eat this every night! Vegetable broth can be used instead of the chicken broth for a vegetarian dish."
photo by hollyberry117
- Ready In:
- 35mins
- Ingredients:
- 11
- 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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RECIPE SUBMITTED BY
hollyberry117
Melbourne, 48
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /> <br />I have been on this site since Recipe Zaar. I could, and sometimes do, spend hours sorting, sifting and planning menus. My goal is to become more involved as well as keeping up with my reviews. I am extremely happily married with a lab/pit mix that is more like our child than a dog. My hubby and I both have a deep passion for for cooking. It's my way of winding down as well as using my creativity. I love recipes as much as I love to tweak them!</p>
