Stuffed Portobellos

One of our goals in the new year is to make at least one meal each week a vegetarian meal. Not only will this be good for us physically, it is also good for the environment (it would be even better if we could also make it a locavore meal, but we'll work on that come better weather). So with every intention of starting the year right we ate spinach quiche last week and tonight we made stuffed portobellos. Yum. Here's what we did:

I bought eight medium sized organically grown Portobello mushroom tops (about 3-4" across) from our Meijer and gently washed them before removing the stems (they twist out easily, leaving a nice little divot).  When dry arrange mushroom caps in a glass backing dish.

In a small bowl I combine 1/3c each shredded mozzarella cheese, bread crumbs, walnuts (chopped), and onions (finely chopped), and 1/4t each salt and pepper.  In a separate dish combine 2T veggie broth (homemade is best - see our minimalism in the pantry post) with 1 egg and lightly beat the mixture with a fork.  Pour the egg mixture over the dry ingredients and stir gently until well blended.  Spoon mixture into mushroom caps and sprinkle with an additional 1/2 cup or so of mozzarella cheese.  Bake at 350 for about 25 minutes or until mushrooms are tender and cheese is melted and beginning to bubble and brown on top.  Yum.