Stuffed Portabella Mushrooms With Salmon - cooking recipe

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

Preparation

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.