Portobello Mushrooms with Mediterranean Stuffing – Cooking Light

There is tremendous value in cooking from one main source.  I have learned about the Cooking Light Way.  I have found most of their recipes (at least those I have used or looked at) to be healthy ones.  They use mostly natural foods and I found that I had almost everything listed for my recipes, on hand.  Their photos are clear and one knows what one is aiming for.  It was easy to substitute when desired.  With the restrictions of gluten-free and kosher, it is often that I do sub.  I think, I can safely say, I used one of the Cooking Light recipes, daily, if not more than that.

Portobello Mushrooms with Mediterranean Stuffing   adapted

 4 servings

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
Cooking spray
3 cups (1/4-inch) cubed French bread, toasted
1/2 cup vegetable broth
1/2 cup (2 ounces)cottage cheese
3 tablespoons low-fat balsamic vinaigrette, divided
4 teaspoons grated fresh Parmesan cheese
1/4 teaspoon black pepper

Method:

Preheat oven to 350°.

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 5 ingredients .

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  mixture, tossing to coat. Add cottage cheese,  Mix gently.

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 mixture. Bake at 350° for 25 minutes or until mushrooms are tender.