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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 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 |
Directions:
1. Preheat oven to 350°.
2. Remove and discard stems from the mushrooms. Remove brown gills from undersides of mushrooms using a spoon; discard gills.
3. 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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