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Stuffed Portobellos

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

Ingredients

  • 6 (4-inch) portobello caps
  • 1 1/3 cups frozen soy crumbles, thawed
  • 3/4 cup canned diced tomatoes, drained
  • 1/2 cup minced green onions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons 1/3-less-fat cream cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • Cooking spray

Nutrition Information

  • calories 124
  • caloriesfromfat 15 %
  • fat 2 g
  • satfat 0.6 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 13.4 g
  • carbohydrate 13.4 g
  • fiber 5 g
  • cholesterol 3 mg
  • iron 0.9 mg
  • sodium 541 mg
  • calcium 47 mg

How to Make It

  1. Preheat oven to 350°.

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

  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.