Portobello Mushrooms with Mediterranean Stuffing

Ingredients

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

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...

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