Portobello Mushrooms with Mediterranean Stuffing

Ingredients

• 4 (4-inch) portobello caps (about 3/4 pound)
• 1/4 cupfinely chopped onion
• 1/4 cupfinely chopped celery
• 1/4 cupfinely chopped carrot
• 1/4 cupfinely chopped red bell pepper
• 1/4 cupfinely chopped green bell pepper
• 1/4 teaspoondried Italian seasoning
• 2 garlic cloves, minced
• Cooking spray
• 3 cups(1/4-inch) cubed French bread, toasted
• 1/2 cupvegetable broth
• 1/2 cup(2 ounces) feta cheese, crumbled
• 3 tablespoonslow-fat balsamic vinaigrette, divided
• 4 teaspoonsgrated fresh Parmesan cheese
• 1/4 teaspoonblack pepper
• 4 cupsmixed salad greens

Preparation

Preheat oven to 350°.
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.

Nutritional Information

Calories per serving:	182
Calories from fat:	32%
Fat per serving:	6.4g
Saturated fat per serving:	3.5g
Monounsaturated fat per serving:	1.3g
Polyunsaturated fat per serving:	0.5g
Protein per serving:	9.3g
Carbohydrates per serving:	22.7g
Fiber per serving:	4.1g
Cholesterol per serving:	20mg
Iron per serving:	2.2mg
Sodium per serving:	691mg
Calcium per serving:	189mg