Recipe: Perfect Portobello Mushrooms with Mediterranean Stuffing

Portobello Mushrooms with Mediterranean Stuffing.

You can have Portobello Mushrooms with Mediterranean Stuffing using 16 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Portobello Mushrooms with Mediterranean Stuffing

1. It's 4 of portobello caps.
2. Prepare 30 grams of finely chopped onion.
3. You need 30 grams of finely chopped celery.
4. Prepare 30 grams of finely chopped carrot.
5. Prepare 30 grams of finely chopped red bell pepper.
6. It's 30 grams of finely chopped green bell pepper.
7. You need 1/4 tsp of dried Italian seasoning.
8. Prepare 2 of garlic cloves, minced.
9. You need 1 of Cooking spray.
10. It's 400 grams of cubed French bread, toasted.
11. Prepare 1 of 12 cl vegetable broth.
12. You need 60 grams of feta cheese.
13. It's 3 tbsp of low-fat balsamic vinaigrette, divided.
14. It's 4 tsp of grated fresh Parmesan cheese.
15. Prepare 1/4 tsp of black pepper.
16. You need 500 grams of mixed salad greens.

Portobello Mushrooms with Mediterranean Stuffing step by step

1. Preheat oven to 180°.
2. Remove stems from mushrooms, and finely chop stems to measure 1/4 cup.
3. Discard remaining stems.
4. Combine 1/4 cup chopped stems, onion, and next 6 ingredients (through garlic).
5. Heat a large nonstick skillet over medium heat.
6. coat pan with cooking spray.
7. Add onion mixture to pan; cook 10 minutes or until vegetables are tender.
8. Combine onion mixture and bread in a large bowl, tossing to combine.
9. Slowly add broth to bread mixture, tossing to coat.
10. Add feta and toss gently.
11. Remove brown gills from the undersides of mushroom caps using a spoon and discard gills.
12. Place mushrooms, stem side up, on a baking sheet coated with cooking spray.
13. Brush mushrooms evenly with 1 tablespoon vinaigrette.
14. Sprinkle Parmesan and black pepper evenly over mushrooms.
15. top each with 1/2 cup bread mixture.
16. Bake at 180°C for 25 minutes or until mushrooms are tender.
17. Combine remaining 2 tablespoons vinaigrette and greens, tossing gently.
18. Place 1 cup greens on each of 4 plates.
19. top each serving with 1 mushroom..