Portobello Mushrooms with Mediterranean Stuffing

Ingredients

• 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

Preparation

1. Preheat oven to 350°.
2. 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).
3. 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.
4. 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.
5. Combine remaining 2 tablespoons vinaigrette and greens, tossing gently. Place 1 cup greens on each of 4 plates; top each serving with 1 mushroom.