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Wednesday, July 6, 2011

Husband Approved Stuffed Portobellos

***Sorry, the pictures were accidentally deleted forever... :( 


  • 4 large fresh 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
  • 3 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg, lightly beaten
  • 2 tablespoons water
  • shy 1/4 teaspoon celery seed
  • shy 1/4 teaspoon oregano
  • sprinkle of lemon herb

Directions: 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, Parmesan cheese, salt and pepper. Stir in egg, water, celery seed, oregano, and lemon herb until blended.

Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender. 

The raisins sound strange but were my favorite part! The flavors compliment each other so well! Though Chris absolutely loved all the flavor, the texture of the large mushroom takes a little bit to get used to if you are sensitive to food textures. Really glad we finally tried stuffed mushrooms! 

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