Portobello Mushrooms with Mediterranean Stuffing

Makes 4 servings

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.

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.