Rating: 5 stars
1 Ratings
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  • 5 star values: 1

"This is great to serve as a first course at Thanksgiving or Christmas. I came up with the idea when I was looking for a vegetarian dish with a traditional feel. It's easy, tasty, and always a hit." -Angela McKinlay, Everett, WA

Recipe by Cooking Light November 2004

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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).

  • 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.

  • 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.

  • Combine remaining 2 tablespoons vinaigrette and greens, tossing gently. Place 1 cup greens on each of 4 plates; top each serving with 1 mushroom.

Nutrition Facts

182 calories; calories from fat 32%; fat 6.4g; saturated fat 3.5g; mono fat 1.3g; poly fat 0.5g; protein 9.3g; carbohydrates 22.7g; fiber 4.1g; cholesterol 20mg; iron 2.2mg; sodium 691mg; calcium 189mg.
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