Stuffed Portabella Mushrooms With Salmon

• 4 ounces cream cheese, softened
• 6 ounces canned salmon, skin removed
• 1/2 teaspoon alpine touch seasoning
• 1/3 cup evaporated milk
• 1 teaspoon italian seasoning
• 1 eggs or 1 Egg Beaters egg substitute
• 2 cups unseasoned bread cubes
• 1/2 cup margarine
• 1/2 cup minced celery
• 1/2 cup diced water chestnut
• 1/3 cup grated carrot
• 1/3 cup diced green pepper
• 6 full size portabella mushrooms
• 1 cup shredded mozzarella cheese
• Pam cooking spray
• pepper

1. In mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. Mix on slow speed with mixer.
2. Melt margarine and mix with bread cubes in a separate bowl. Set aside.
3. With a spoon, mix celery, water chesnuts, carrots and green pepper.
4. Add bread cubes.
5. Place mushrooms, cap side down on greased baking pan.
6. Preheat oven 375*.
7. Mound filling in each cap.
8. Bake 25 minutes.
9. Top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.

cream cheese, salmon, milk, italian seasoning, eggs, bread cubes, margarine, celery, water chestnut, grated carrot, green pepper, full size portabella mushrooms, mozzarella cheese, spray, pepper

Taken from www.food.com/recipe/stuffed-portabella-mushrooms-with-salmon-171645 (may not work)