Karry Hosford
Yield
6 servings (serving size: 1 stuffed cap)

"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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Remove and discard stems from the mushrooms. Remove brown gills from undersides of mushrooms using a spoon; discard gills.

Step 3

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.

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