Mexican Mushrooms

• 4 large portobello mushrooms, about 5 oz. each
• 12 oz. Tex-Mex flavored crumbled soy meat
• 1 tomato, diced
• 1 fresh or canned chile poblano, diced
• 1 cup low-fat mozzarella cheese
• Snipped cilantro for garnish

1. Preheat oven to 425F.
2. Brush off mushroom caps, and remove stems, reserving for another use.
3. Using a spoon, gently scoop out black gills from under caps; discard gills.
4. Set aside caps.
5. Spray nonstick skillet with nonstick cooking spray.
6. Saute soy meat 3 to 4 minutes.
7. Stir in tomato, chile and cheese.
8. Spoon mixture evenly into caps.
9. Put caps on baking sheet.
10. Bake 10 to 15 minutes, or until mushrooms are tender.
11. Put on individual serving plates, garnish with cilantro and serve.

portobello mushrooms, soy meat, tomato, chile poblano, lowfat mozzarella cheese, cilantro

Taken from www.vegetariantimes.com/recipe/mexican-mushrooms/ (may not work)