Stuffed Portobello Mushrooms

2 carrots, peeled
1 medium turnip, peeled
1 medium yellow onion, peeled
2 tablespoons extra-virgin olive oil
1 tomato, peeled, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
Salt and freshly ground black pepper to taste
2 tablespoons fresh lemon juice
6 portobello mushrooms, 4 to 5 inches in diameter each, stems removed and discarded
1 large egg, lightly beaten
¼ cup fine dry bread crumbs
2 tablespoons cold unsalted butter

Nutritional Information
- Nutritional analysis per serving (6 servings)
  135 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 41 milligrams cholesterol; 75 milligrams sodium

6 servings

Preheat the oven to 450 degrees. Cut the carrots, turnip and onion into tiny dice. In a large skillet, heat the olive oil over medium heat and add the diced vegetables, the tomato and the garlic. Cook, covered, stirring occasionally, until the vegetables are very soft, about 10 minutes. Remove from the heat, season with salt and pepper and add 1 tablespoon of the lemon juice.
Set aside to cool.
Meanwhile, place the portobellos gill side up on a greased baking sheet. Season with salt and pepper and sprinkle each with 1/2 teaspoon of the remaining lemon juice. Stir the egg into the cooled vegetables and divide the mixture among the mushrooms, mounding it neatly over the gills. Sprinkle the mushrooms with bread crumbs and dot each with butter. Bake for 15 minutes, or until the mushrooms are soft and the bread crumbs are lightly browned. (If the bread crumbs do not brown quickly enough, run the mushrooms briefly under a broiler.) Serve hot.

40 minutes