"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, MIPacked with protein, this dish is a great source of fiber. Try fat-free cream cheese.


Credit: Karry Hosford

Recipe Summary test

6 servings (serving size: 1 stuffed cap)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

124 calories; calories from fat 15%; fat 2g; saturated fat 0.6g; mono fat 0.5g; poly fat 0.2g; protein 13.4g; carbohydrates 13.4g; fiber 5g; cholesterol 3mg; iron 0.9mg; sodium 541mg; calcium 47mg.