Stuffed Portabellas

• 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

1. 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.
2. 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.

portabella mushrooms, mozzarella cheese, breadcrumbs, walnuts, onion, golden raisin, parmesan cheese, salt, pepper, egg, chicken broth

Taken from www.food.com/recipe/stuffed-portabellas-290033 (may not work)