Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you’d like, add raisins for a bit of sweetness.
- 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
- 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° for 20-25 minutes or until mushrooms are tender. Yield: 4 servings.
Originally published as Stuffed Portobellos in Light & Tasty February/March 2008, p28
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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