"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
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
How to Make It
Preheat oven to 350°.
Remove and discard stems from the mushrooms. Remove brown gills from undersides of mushrooms using a spoon; discard gills.
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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