Portobello Mushrooms With Mediterranean Stuffing

• 4 (4-inch) portobello caps (about 3/4 pound)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green bell pepper
• 1/4 teaspoon dried Italian seasoning
• 2 garlic cloves, minced
• Cooking spray
• 3 cups (1/4-inch) cubed French bread, toasted
• 1/2 cup vegetable broth
• 1/2 cup (2 ounces) feta cheese, crumbled
• 3 tablespoons low-fat balsamic vinaigrette, divided
• 4 teaspoons grated fresh Parmesan cheese
• 1/4 teaspoon black pepper
• 4 cups mixed salad greens

1. Preheat oven to 350u0b0.
2. 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).
3. 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.
4. 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 350u0b0 for 25 minutes or until mushrooms are tender.
5. Combine remaining 2 tablespoons vinaigrette and greens, tossing gently. Place 1 cup greens on each of 4 plates; top each serving with 1 mushroom.

portobello caps, onion, celery, carrot, red bell pepper, green bell pepper, italian seasoning, garlic, cooking spray, bread, vegetable broth, feta cheese, lowfat balsamic vinaigrette, parmesan cheese, black pepper, mixed salad greens

Taken from www.myrecipes.com/recipe/portobello-mushrooms-with-mediterranean-stuffing (may not work)