Portobello Mushrooms with Mediterranean Stuffing
- 4 (4-inch) portobello caps, (about 3/4 pound)
- 1/4 cup onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup carrot, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 teaspoon Italian seasoning, dried
- 2 garlic cloves, minced,
- Cooking spray
- 3 cups (1/4-inch) cubed French bread, toasted
- 1/2 cup vegetable broth
- 1/2 cup (2 ounces) feta cheese, crumbled
- 3 tablespoons low-fat balsamic vinaigrette, divided
- 4 teaspoons Parmesan cheese, fresh, grated
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens
DirectionsPreheat oven to 350.Remove stems from mushrooms, and finely chop stems to measure 1/4 cup.
Discard remaining stems.
Combine 1/4 cup chopped stems, onion, and next 6 ingredients (through garlic).
Heat a large nonstick skillet over medium heat; coat pan with cooking spray.
Add onion mixture to pan; cook 10 minutes or until vegetables are tender.
Combine onion mixture and bread in a large bowl, tossing to combine.
Slowly add broth to bread mixture, tossing to coat.
Add feta; toss gently.
Remove brown gills from the undersides of mushroom caps using a spoon; discard gills.
Place mushrooms, stem side up, on a baking sheet coated with cooking spray.
Brush mushrooms evenly with 1 tablespoon vinaigrette.
Sprinkle Parmesan and black pepper evenly over mushrooms; top each with 1/2 cup bread mixture.
Bake at 350 for 25 minutes or until mushrooms are tender.
Combine remaining 2 tablespoons vinaigrette and greens, tossing gently.
Place 1 cup greens on each of 4 plates; top each serving with 1 mushroom.