If you can't find whole portobello mushrooms, use about 24 cremini or large button mushrooms instead.
6 (4-inch) whole portobello mushrooms
1 garlic clove, minced
1/4 cup dry white wine
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons grated fresh Parmesan cheese
1/4 cup chopped green onions
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup egg substitute
1 tablespoon all-purpose flour
2/3 cup dry breadcrumbs
How to Make It
Preheat oven to 450°.
Remove stems from caps; finely chop mushroom stems to measure 1/2 cup. Set mushroom caps aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chopped mushroom stems and garlic; sauté 3 minutes, stirring often. Add wine; cook 2 minutes or until liquid evaporates. Remove from heat; cool 3 minutes. Add cheeses, onions, and peppers; stir until smooth. Spread cheese mixture evenly into mushroom caps.
Combine egg substitute and flour in a small bowl; stir well with a whisk. Place breadcrumbs in a shallow dish. Working with one mushroom cap at a time, dip, cheese side up, into egg mixture; dredge in breadcrumbs, coating only the mushroom cap. Place mushroom cap, cheese side up, on a baking sheet coated with cooking spray. Repeat procedure with remaining mushroom caps, egg mixture, and breadcrumbs. Lightly coat stuffed mushrooms with cooking spray. Bake at 450° for 25 minutes or until tender and lightly browned.
My (picky) boyfriend already wants me to make these again!
I needed to double the filling for just two (large) portobello caps. My portobellos didn't have stems so I used some shiitakes I had on hand as a substitute and for the breadcrumbs, Italian-seasoned panko.
I served with a fresh fig salad (baby spinach, toasted walnuts, manchego and balsamic reduction) and prosciutto-wrapped breadsticks.
Biting into these is wonderful - creamy topping, savory meaty mushroom in the center, and crisp breaded crust. I would omit the ground red pepper, and add a little bit more cheese and other spices to the filling for a bit more oomph, but a wonderful nosh.
I had to rate this recipe because nobody else has done it. Just made these and they are absolutely wonderful. The cream cheese filling and the crunchy outside is really what makes them so good. I used Panko breadcrumbs to coat them instead of fine bread crumbs. My husband kept trying to steal one off my plate when I wasn't looking. These will be made the next time I cook for company.
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