Stuffed Portobellos

Ingredients:
3 large portobello mushrooms (about 5 inches)
3/4 c. shredded part-skim mozzarella cheese, divided
1/3 c. dry bread crumbs
1/3 c. chopped walnuts
1/3 c. finely chopped onion
1/3 c. golden raisins, optional
3 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 egg, lightly beaten
2 Tbsp. vegetable broth


Directions:
Remove stems from mushrooms (discard or save for another use); set caps aside.  In a small bowl, combine 1/4 c. mozzarella cheese, bread crumbs, walnuts, onion, raisins (if desired), Parmesan cheese, salt and pepper.  Stir rin egg and broth until blended.


Spoon into mushroom caps; sprinkle with remaining mozzarella cheese.  Place in a 15x10 baking pan coated with cooking spray.  Bake, uncovered, at 350 degrees for 20-25 minutes or until mushrooms are tender.