Mediterranean Stuffed Portabella Mushrooms

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb portabella mushroom cap (4 caps)
• 1/4 cup onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup carrot, finely chopped
• 1/4 cup zucchini, shredded
• 1/4 teaspoon italian seasoning
• 4 garlic cloves, minced
• cooking spray
• 3 cups croutons
• 1/2 cup vegetable broth
• 2 ounces feta cheese, crumbled
• 3 tablespoons balsamic vinaigrette
• 4 teaspoons parmesan cheese, grated
• 1/4 teaspoon black pepper
• 4 cups mixed salad greens (i like spring mix)

Recipe

• 1 heat oven to 350°f.
• 2 remove stems from mushrooms and chop finely. i'm not a chopped so at this time i pull out the electric processor. if you are using the bell peppers, you should only use 1/4 cup of the mushroom stems. i use all of them. combine the onion through the garlic.
• 3 heat a skillet over medium, coat the pan with cooking spray. add the chopped veggie mix to the pan and cook 10 minutes until they are tender.
• 4 toss the veggie mix and the bread in a separate bowl. add the broth slowly, tossing to coat. add feta and toss gently.
• 5 coat a baking sheet with cooking spray.
• 6 brush cleaned mushrooms with 1 tablespoon of the vinaigrette, sprinkle with parmesan and black pepper, top each mushroom with 1/2 cup of bread mixture.
• 7 bake for 25 minutes or until mushrooms are tender.
• 8 combine remaining 2 tablespoons of dressing and salad greens.
• 9 serve 1 cup of greens with 1 mushroom cap.