Stuffed Portabellas

These are excellent!!!

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Serves 6-8

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Vegetarian Stuffing:

• 6 cups, diced high fiber bread
• 1 medium onion, diced
• 3 stalks celery,chopped
• 2 large carrots, grated
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 teaspoon sage
• 1/2 cup chopped fresh parsley
• 3 tablespoons raisins
• 1/2 cup walnuts or pecans
• 1 cup vegetable stock
• 2 teaspoons Wylers Chicken no sodium instant Bullion
• 1 small apple with peel, diced
• black pepper to taste
• portabella mushrooms, cleaned stem removed-can use large or medium mushrooms

Directions:

1. Preheat oven to 350 degrees
2. Place diced bread on baking sheet. Bake in oven for about 15 minutes. Turn off oven and leave sit. stirring periodically.
3. Saute onions, celery, and carrots in sprayed pan until translucent.
4. In large bowl add bread cubes, saute mixture, herbs, raisins, apple, nuts and pepper.
5. Mix well.
6. Add chicken bullion to hot stock. Mix well.
7. Gradually pour hot stock over bread mixture. Do only a little at a time so you don't over saturate bread mixture.
8. Toss gently.
9. Stuff mushrooms.
10. Bake 350 degrees, uncovered 25-30 minutes.
11. -I took left over stuffing and put in a sprayed glass pan and bake with the portabella's.

I got a version of this recipe -VegWeb.com