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Portobello Mushrooms with Mediterranean Stuffing

Portobello Mushrooms with Mediterranean Stuffing RecipeRandy Mayor; Melanie J. Clarke


  • 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


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 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.

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.

Combine remaining 2 tablespoons vinaigrette and greens, tossing gently. Place 1 cup greens on each of 4 plates; top each serving with 1 mushroom.


    "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

  • Yield: 4 servings

Nutritional Information

Calories per serving:182
Calories from fat:32%
Fat per serving:6.4g
Saturated fat per serving:3.5g
Monounsaturated fat per serving:1.3g
Polyunsaturated fat per serving:0.5g
Protein per serving:9.3g
Carbohydrates per serving:22.7g
Fiber per serving:4.1g
Cholesterol per serving:20mg
Iron per serving:2.2mg
Sodium per serving:691mg
Calcium per serving:189mg

Good to Know

With 200 calories per serving, this first course is more filling than a traditional salad and less fattening than a cheese plate. This dish contains as much fiber as most fruits and added protein from the feta cheese, so vegetarians and meat-eaters alike will be licking their plates.

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