Ingredients
4 large portobello mushrooms (about 5 inches)3/4 cup shredded part-skim mozzarella cheese, divided1/3 cup dry bread crumbs1/3 cup chopped walnuts1/3 cup finely chopped onion1/3 cup golden raisins, optional3 tablespoons grated Parmesan cheese1/4 teaspoon salt1/4 teaspoon pepper1large egg, lightly beaten2 tablespoons vegetable broth
Preparation
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 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.
