Stuffed Portobellos

STUFFED PORTOBELLOS

4 lg. fresh portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 egg, lightly beaten
2 Tbsp. vegetable broth

Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350 degrees for 20-25 minutes or until mushrooms are tender. Makes 4 servings.

*Taste of Home