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Portobello Mushrooms with Mediterranean Stuffing



Preheat 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.