Stuffed Portobellos
From deliathecrone 17 years ago
- 20 minutes to make
- Serves 4
From Light & Tasty, walnuts and raisins give added nutrition and sweetness to this beauty.
Ingredients
- 4 large Portobello mushrooms (each about 5 inches across) shopping list
- 3/4 cup shredded, part-skim mozzarella cheese, divided shopping list
- 1/3 cup dry bread crumbs shopping list
- 1/3 cup chopped walnuts shopping list
- 1/3 cup minced onion shopping list
- 1/3 cup golden raisins (optional) shopping list
- 3 tablespoons grated parmesan cheese shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 1 egg, lightly beaten shopping list
- 2 tablespoons vegetable broth shopping list
How to make it
- Remove stems from the mushrooms (discard or save for another use); set caps aside.
- In a small bowl, combine 1/4 cup Mozzarella, breadcrumbs, nuts, onions, raisins, Parmesan, salt and pepper. Stir in egg and broth until blended.
- Spoon the cheese mixture onto the mushroom caps.
- Sprinkle with the remaining Mozzarella.
- Place in a 15" by 10" by 1" baking pan, coated with cooking spray.
- Bake, uncovered, at 350-degrees F., for 20 to 25 minutes, or until the mushrooms are tender.
- One mushroom equals 221 calories.
The Rating
Reviewed by 2 people-
I'm a hard-core carnivore but I love portabello's. Thank you Delia.
jenniferbyrdez
in kenner loved it
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Great vegetarian recipe
nlo209
in Toronto loved it
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