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Vegetable Portabella Mushrooms

Ingredients and Prep:
2 tablespoons of butter.
2 tablespoons of olive oil (extra-virgin).
2 tablespoons of fresh lemon juice.
1 egg, lightly beaten.
1 peeled and diced potato or sweet potato.
1 peeled yellow onion.
1 peeled and chopped tomato.
2 peeled and chopped carrots.
2 cloves of garlic, peeled and finely chopped.
6 Portabella mushrooms.
Breadcrumbs.
Salt and pepper.

Cooking Directions:
Preheat the oven to 450 F.
Pour the olive oil into a large pan and warm over low heat.
Add the diced vegetables, garlic and tomatoes.
Cover and cook for approximately 10 minutes. Stir every few minutes.
They must be cooked until the vegetables are soft and tender.
Remove the pan from the heat.
Add 1 tablespoon of lemon juice.
Add a dash of salt and pepper for flavor.
Allow the vegetable mix to cool.
Remove the mushroom stems.
Place mushrooms gills-side-up on a greased baking sheet.
Add salt and pepper as a seasoning.
Sprinkle each with 1/2 tablespoons of the remaining lemon juice.
Stir the egg into the cooled mixture of veggies.
Spoon the mixture over the gills of each mushroom.
Spread butter over the mushrooms.
Sprinkle breadcrumbs over the mushrooms.
Bake the stuffed mushrooms for approximately 15 minutes. The
breadcrumbs will need to be browned and the Portabella cap must be