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25 Oven-Roasted Stuffed Portobello Mushrooms Adapted from Fresh and Fast Vegetarian by Marie Simmons Makes 4 servings I N G R E D I E N T S 4 large Portobello mushrooms, wiped clean, stems removed and reserved 4 tablespoons extra-virgin olive oil ½ cup chopped onion 1 cup coarse bread crumbs from lightly toasted whole wheat bread 2 tablespoons finely chopped fresh Italian parsley 2 tablespoons oil-packed sun-dried tomatoes, drained, blotted dry, and chopped 1 garlic clove, grated ¼ teaspoon coarse salt Freshly ground black pepper D I R E C T I O N S 1. Preheat the oven to 400°F. Finely chop the mushroom stems. 2. Meanwhile, heat 2 tablespoons of the oil in a medium skillet until it is hot enough to sizzle a piece of onion. Add the onion and chopped mushroom stems and cook, stirring, over medium heat until golden, about 5 minutes. Add the bread crumbs, parsley, sun- dried tomatoes and garlic and cook, stirring, until the crumbs are heated through, about 2 minutes. Sprinkle with salt and pepper to taste and set aside. 3. Brush the tops and bottoms of the mushroom caps with the remaining 2 tablespoons oil. Sprinkle on both sides with a pinch salt and a grinding of black pepper. Place on a baking sheet, rounded sides up, add ¼ cup water and roast for 10 minutes. 4. Remove the pan from the oven. Turn the caps over, fill with the crumb mixture, dividing it evenly, and roast until browned and crisp, about 10 minutes more. Transfer to a platter and serve. Per Serving: Calories 190; Total Fat 15 g; Sat Fat 2 g; Protein 3 g; Carbs 12 g; Fiber 2 g; Cholesterol 0 mg; Sodium 200 mg.