Stuffed Portobellos

By garciamoss

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

Step 1

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.