Stuffed Portabellas

Serves 2 as a 1st course, luncheon or dinner entrée.

As a yummy alternative to meat, Portabella mushrooms are considered the "steak" of the fungi family. Our recipe is extremely healthy and can serve as an entree or a first course. It is special enough to be considered for entertaining.

• 1 teaspoon olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup multigrain fresh bread crumbs
• 1/3 cup sun-dried tomatoes, rehydrated plus 2 tablespoons liquid
• 1/2 teaspoon dried oregano
• 3 tablespoons feta cheese, crumbled
• 1 cup BroccoSprouts, chopped
• 1 teaspoon fresh lemon juice
• 2 large portabella mushrooms, stemmed and wiped clean
• 2 tablespoons Balsamic vinegar

Preheat oven to 350 degrees.

In a medium non-stick skillet, heat olive oil over medium high heat. When hot, add onion and sauté for 5 minutes. Remove from heat and stir in garlic, bread crumbs, tomatoes with liquid, oregano, feta, sprouts and lemon juice.

Place mushrooms, cap side up on a flat baking pan. Mound each with stuffing. Bake for 20 minutes or until crumbs are golden. Drizzle with Balsamic vinegar before serving.

This recipe was created by Rita Calvert, Annapolis School of Cooking