- 6 (4-inch) portobello caps
- 1 1/3 cups frozen soy crumbles, thawed
- 3/4 cup canned diced tomatoes, drained
- 1/2 cup minced green onions
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated fresh Parmesan cheese
- 2 tablespoons 1/3-less-fat cream cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- Cooking spray
Preheat oven to 350°.
Remove and discard stems from the mushrooms. Remove brown gills from undersides of mushrooms using a spoon; discard gills.
Combine soy crumbles and next 9 ingredients (through garlic) in a medium bowl. Spoon 1/3 cup soy mixture into each mushroom cap. Place caps on a baking sheet coated with cooking spray. Bake at 350° for 30 minutes or until the mushrooms are tender and tops are lightly browned.
"After making a Cooking Light recipe for burritos using soy crumbles, my daughter, Jessica, suggested using the crumbles in a low-fat version of Italian sausage-stuffed portobellos. This makes a great meal with wild rice and a mixed green salad." -Mary Gleason Best, Brighton, MI
- Yield: 6 servings (serving size: 1 stuffed cap)
|Calories per serving:||124|
|Caloriesfromfat per serving:||15%|
|Fat per serving:||2g|
|Saturated fat per serving:||0.6g|
|Monounsaturated fat per serving:||0.5g|
|Polyunsaturated fat per serving:||0.2g|
|Protein per serving:||13.4g|
|Carbohydrate per serving:||13.4g|
|Fiber per serving:||5g|
|Cholesterol per serving:||3mg|
|Iron per serving:||0.9mg|
|Sodium per serving:||541mg|
|Calcium per serving:||47mg|
Good to Know
Packed with protein, this dish is a great source of fiber. Try fat-free cream cheese.