Veggie Stuffed Portabella Mushrooms

• 6 portabella mushroom caps
• 16 ounces mushrooms (your choice)
• 1 large red pepper
• 1 small white onion
• 2 eggs (or 1 egg and 1 egg white)
• 1 12 cups Italian cheese blend
• 1 pita bread
• 1 -2 teaspoon extra virgin olive oil
• 1 teaspoon salt

1. Scoop out insides of portabella mushrooms and place insides into food processor.
2. Rub 1 tsp of olive oil on top of portabella mushroom caps and sprinkle with salt, place caps upside down into baking dish.
3. Add 16 oz of mushrooms to food processor and blend with portabella mushroom insides until paste forms, set aside.
4. Chop red pepper and onion into small cubes and saute on medium heat *use 1 tsp of olive oil.
5. Add mushroom paste to pepper and onion.
6. saute for about 15 minutes *stir occasionally.
7. Toast pita bread until crispy, crumble into medium bowl.
8. Add 1 cup cheese and eggs to bowl, mix well.
9. Add mixture to mushroom, pepper, and onion.
10. Stir until evenly blended.
11. Spoon mixture into portabella mushroom caps, cover all caps with remaining cheese.
12. Bake at 350F for 20 minutes.
13. Serve warm.

portabella mushroom caps, mushrooms, red pepper, white onion, eggs, italian cheese blend, bread, extra virgin olive oil, salt

Taken from www.food.com/recipe/veggie-stuffed-portabella-mushrooms-259724 (may not work)