Stuffed Portobellos

Karry Hosford

"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

Yield: 6 servings (serving size: 1 stuffed cap)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 15%
  • Fat: 2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 13.4g
  • Carbohydrate: 13.4g
  • Fiber: 5g
  • Cholesterol: 3mg
  • Iron: 0.9mg
  • Sodium: 541mg
  • Calcium: 47mg

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

Preparation

  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.
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