Stuffed Portobellos

"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

Yield: 6 servings (serving size: 1 stuffed cap)

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

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.

Nutritional Information

Calories:

124 (15% from fat)

Fat:

2g (sat 0.6g,mono 0.5g,poly 0.2g)

Protein:

13.4g

Carbohydrate:

13.4g

Fiber:

5g

Cholesterol:

3mg

Iron:

0.9mg

Sodium:

541mg

Calcium:

47mg