Portobello Mushrooms with Mediterranean Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is great to serve as a first course at Thanksgiving or Christmas. I came up with the idea when I was looking for a vegetarian dish with a traditional feel. It's easy, tasty, and always a hit. -Angela McKinlay, Everett, WA 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 |
Directions:
1. Preheat oven to 350°.
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 350° 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.
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