Stuffed Portobellos

• 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
• 1large egg, lightly beaten
• 2 tablespoons vegetable broth

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 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350u0b0 for 20-25 minutes or until mushrooms are tender.

portobello mushrooms, mozzarella cheese, bread crumbs, walnuts, onion, golden raisins, parmesan cheese, salt, pepper, egg, vegetable broth

Taken from www.tasteofhome.com/recipes/stuffed-portobellos/ (may not work)