Portobello Mushrooms with Mediterranean Stuffing

Ingredients

• 3 tablespoons balsamic vinaigrette low-fat divided
• 0.3 teaspoon pepper black
• 0.3 cup carrots finely chopped
• 0.3 cup celery finely chopped
• 2 ounces feta cheese crumbled
• 3 cups bread french cubed toasted ()
• 2  garlic cloves minced
• 0.3 cup bell pepper green finely chopped
• 0.3 teaspoon penzey's southwest seasoning dried italian
• 4 cups salad greens mixed
• 0.3 cup onion finely chopped
• 4 teaspoons parmesan cheese fresh grated
• 16 inch portobello caps ()
• 0.3 cup bell pepper red finely chopped
• 0.5 cup vegetable broth 

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 35
2. Remove stems from mushrooms, and finely chop stems to measure 1/4 cup. Discard remaining stems.
3. Combine 1/4 cup chopped stems, onion, and next 6 ingredients (through garlic).
4. Heat a large nonstick skillet over medium heat; coat pan with cooking spray.
5. Add onion mixture to pan; cook 10 minutes or until vegetables are tender.
6. Combine onion mixture and bread in a large bowl, tossing to combine. Slowly add broth to bread mixture, tossing to coat.
7. Add feta; toss gently.
8. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills.
9. Place mushrooms, stem side up, on a baking sheet coated with cooking spray.
10. Brush mushrooms evenly with 1 tablespoon vinaigrette.
11. Sprinkle Parmesan and black pepper evenly over mushrooms; top each with 1/2 cup bread mixture.
12. Bake at 350 for 25 minutes or until mushrooms are tender.
13. Combine remaining 2 tablespoons vinaigrette and greens, tossing gently.
14. Place 1 cup greens on each of 4 plates; top each serving with 1 mushroom.