Stuffed Portobello Mushrooms Recipe

2 carrots,peeled
1 medium turnip,peeled
1 medium yellow onion,peeled
2 T. Extra virgin olive oil
1 tomato,peeled seeded and finely chopped
2 cloves garlic,peeled and finely chopped
salt and freshly ground pepper to taste
2 T. fresh lemon juice
6 Portobello mushrooms,4 to 5 inches in diameter each,stems removed and discarded
1 large egg, lightly beaten
1/4 c. fine dry bread crumbs
2 T./ cold unsalted butter

Preheat the oven to 450*F. 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,uncovered,stirring occasionally, until the vegetables are very soft,about 10 minutes. Remove from the heat,season with salt and pepper and add 1 T. 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 t. 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 the bread crumbs and dot each with a little 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.