STUFFED PORTABELLA MUSHROOMS WITH SALMON

Stuffed Portabella Mushrooms With Salmon image

I purchased these mushrooms and have created a few recipes to use them.Two kinds of cheese are used. Serve with buttered pasta.

Provided by Montana Heart Song

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 ounces cream cheese, softened
6 ounces canned salmon, skin removed
1/2 teaspoon alpine touch seasoning
1/3 cup evaporated milk
1 teaspoon italian seasoning
1 eggs or 1 Egg Beaters egg substitute
2 cups unseasoned bread cubes
1/2 cup margarine
1/2 cup minced celery
1/2 cup diced water chestnut
1/3 cup grated carrot
1/3 cup diced green pepper
6 full size portabella mushrooms
1 cup shredded mozzarella cheese
Pam cooking spray
pepper

Steps:

In mixing bowl, mix cream cheese, salmon, seasoning, milk, egg, and italian seasoning. Mix on slow speed with mixer.
Melt margarine and mix with bread cubes in a separate bowl. Set aside.
With a spoon, mix celery, water chesnuts, carrots and green pepper.
Add bread cubes.
Place mushrooms, cap side down on greased baking pan.
Preheat oven 375*.
Mound filling in each cap.
Bake 25 minutes.
Top each mushroom with shredded cheese and place under the broiler until melted and starting to turn a little brown.

Nutrition Facts : Calories 323.1, Fat 22.2, SaturatedFat 9, Cholesterol 93.9, Sodium 486.9, Carbohydrate 15.7, Fiber 2.2, Sugar 4.6, Protein 16.9

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