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 chestnuts
1/3 cup grated carrots
1/3 cup diced green peppers
6 full size portabella mushrooms
1 cup shredded mozzarella cheese
Pam cooking spray
pepper
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.