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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If youâd like, add raisins for a bit of sweetness. Ingredients:
4 large 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 tablespoons grated parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 egg, lightly beaten |
2 tablespoons vegetable broth |
Directions:
1. 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.
2. 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° for 20-25 minutes or until mushrooms are tender. Yield: 4 servings.
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