Portobello Mushrooms With Mediterranean Stuffing Recipe

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.

No additional tips available.

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

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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.

Portobello Mushrooms With Mediterranean Stuffing

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