Portobello Mushrooms with Greek Filling

If you love Portobello mushrooms, this makes a great side or vegetable dish. I like to serve the stuffed mushroom at room temperature. This a unique way of serving a Greek salad.

1. Preheat oven to 425 F. Line a baked sheet with foil. Mix panko crumbs and cheese and place on a flat plate. Mix egg and milk and place on a separate dish. Dip mushroom caps, both sides, into egg mixture then crumb mixture.
2. Place mushroom caps on sheet and spray with vegetable oil. Bake for 15 minutes just until tender and browned.
3. In bowl combine remaining ingredients. Divide the vegetable mixture over top the mushroom caps.

6 large Portobello mushrooms, cleaned with stem removed
¾ cup panko crumbs or bread crumbs
2 Tbsp grated Parmesan cheese
1 egg
2 Tbsp milk

½ cup diced seeded tomato
½ cup diced green pepper
½ cup diced cucumber
½ cup diced feta cheese (2 oz)
¼ cup diced green onion
2 tbsp chopped black olives
1 tbsp olive oil
1 tbsp lemon juice
½ tsp minced garlic
½ tsp dried basil

Makes 6 Servings.

Cook Time: 15 minutes

Nutritional Information per Serving
Calories 90
Protein 3.8 g
Carbohydrates 3.9 g
Fibre 1.4 g
Total Fat 5.6 g
Saturated Fat 1.8 g
Cholesterol 2.8 mg
Sodium 250 mg