Stuffed Portobellos

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 for 30 minutes or until the mushrooms are tender and tops are lightly browned.

portobello caps, soy crumbles, tomatoes, green onions, parsley, parmesan cheese, cream cheese, italian seasoning, salt, black pepper, garlic, cooking spray

Taken from www.myrecipes.com/recipe/stuffed-portobellos (may not work)