Portobello Mushroom Caps

David requested mushrooms this week and I didn't want to make burgers so I raided the fridge and freezer and came up with a really good dish last night!!!

Broccoli and Swiss Stuffed Portobello Mushrooms

3 Large Mushroom Caps - Stems and veins removed
1 package of frozen broccoli, chopped
1-2 tsp garlic minced
2oz Swiss Cheese (3-4 slices diced)
1/4 cup Parmesan cheese grated
1 egg
salt/pepper

In a bowl mix broccli, garlic, cheeses, pepper and lightly beated egg. Set aside.

Brush both sides of the mushroom caps with olive oil, salt and pepper. Broil mushroom caps 4 minutes each side.

Fill mushroom caps with the broccoli mixture and bake for 20 minutes at 350F.