Portobello Mushrooms With Mediterranean Stuffing

Name: Portobello Mushrooms With Mediterranean Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4-inch) portobello caps (about 3/4 pound); 1/4 cup finely chopped onion; 1/4 cup finely chopped celery; 1/4 cup finely chopped carrot; 1/4 cup finely chopped red bell pepper; 1/4 cup finely chopped green bell pepper; 1/4 teaspoon dried Italian seasoning; 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 grated fresh Parmesan cheese; 1/4 teaspoon black pepper; 4 cups mixed salad greens

Servings: persons

4 (4-inch) portobello caps (about 3/4 pound)
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1/4 teaspoon dried Italian seasoning
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 grated fresh Parmesan cheese
1/4 teaspoon black pepper
4 cups mixed salad greens

1
Preheat oven to 350u00b0.
2
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).
3
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.
4
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 350u00b0 for 25 minutes or until mushrooms are tender.
5
Combine remaining 2 tablespoons vinaigrette and greens, tossing gently. Place 1 cup greens on each of 4 plates; top each serving with 1 mushroom.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 (4-inch) portobello caps (about 3/4 pound), 1/4 cup finely chopped onion, 1/4 cup finely chopped celery, 1/4 cup finely chopped carrot, and more.

Yes, Portobello Mushrooms With Mediterranean Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!