Mediterranean Stuffed Portabella Mushrooms

Great versatile recipe. I think it would make great appetizers with the baby portabellas. The original recipe calls for 1/2 cup of bell pepper (half red and half green, but I replaced it with the shredded zucchini. It makes it more moist

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb portabella mushroom cap (4 caps)
• 1⁄4 cup onion, finely chopped
• 1⁄4 cup celery, finely chopped
• 1⁄4 cup carrot, finely chopped
• 1⁄4 cup zucchini, shredded
• 1⁄4 teaspoon  italian seasoning
• 4  garlic cloves, minced
•  cooking spray
• 3  cups croutons
• 1⁄2 cup vegetable broth
• 2  ounces feta cheese, crumbled
• 3  tablespoons  balsamic vinaigrette
• 4  teaspoons parmesan cheese, grated
• 1⁄4 teaspoon black pepper
• 4  cups  mixed salad greens (I like spring mix)

Directions

1. Heat oven to 350°F.
2. Remove stems from mushrooms and chop finely. I'm not a chopped so at this time I pull out the electric processor. If you are using the bell peppers, you should only use 1/4 cup of the mushroom stems. I use all of them. Combine the onion through the garlic.
3. Heat a skillet over medium, coat the pan with cooking spray. Add the chopped veggie mix to the pan and cook 10 minutes until they are tender.
4. Toss the veggie mix and the bread in a separate bowl. Add the broth slowly, tossing to coat. Add feta and toss gently.
5. Coat a baking sheet with cooking spray.
6. Brush cleaned mushrooms with 1 tablespoon of the vinaigrette, sprinkle with parmesan and black pepper, top each mushroom with 1/2 cup of bread mixture.
7. Bake for 25 minutes or until mushrooms are tender.
8. Combine remaining 2 tablespoons of dressing and salad greens.
9. Serve 1 cup of greens with 1 mushroom cap.