Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add green onions and garlic; saute until tender. Remove from heat; stir in wine.
Cut 2 (12-inch) squares of parchment paper; fold each square in half, and trim each into a heart shape. Place parchment hearts on a baking sheet, and open out flat. Coat open side of parchment paper with vegetable cooking spray.
Place 1 fillet on half of each parchment heart near the crease. Spoon mushrooms evenly over fillets; top evenly with tomato. Combine oregano and next 4 ingredients, and sprinkle evenly over fillets; top each fillet with 1 bay leaf. Spoon onion mixture evenly over fillets.
Fold paper edges over to seal securely. Starting with rounded edges of hearts, pleat and crimp edges of parchment to make an airtight seal. Bake at 425° for 15 minutes or until packets are puffed and lightly browned.
To serve, place packets on serving plates; cut an opening in the top of each packet, and fold paper back. Remove and discard bay leaves.