Portobello Mushrooms with Mediterranean Stuffing

Portobello Mushrooms with Mediterranean Stuffing
Photo by Randy Mayor

Ingredients

  • 3 cups (1/4-inch) cubed French bread, toasted
  • 4 teaspoons grated fresh Parmesan cheese
  • ½ cup vegetable broth
  • 4 cups mixed salad greens
  • Cooking spray
  • ½ cup (2 ounces) feta cheese, crumbled
  • 3 tablespoons low-fat balsamic vinaigrette, divided
  • + 9 more ingredients
    • 2 garlic cloves, minced
    • ¼ cup finely chopped red bell pepper
    • ¼ teaspoon black pepper
    • ¼ cup finely chopped onion
    • ¼ cup finely chopped celery
    • ¼ cup finely chopped carrot
    • ¼ cup finely chopped green bell pepper
    • ¼ teaspoon dried Italian seasoning
    • 4 (4-inch) portobello caps (about 3/4 pound)

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 pa...

View full recipe at My Recipes

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