I know this doesn't sound like a lot of food, however, I think you'll be as stuffed as these mushrooms are when you finish them! Enjoy!
Prep Time: Approx. 15 minutes
Cook time: 40 minutes
Preheat: Oven to 375 & bake for 25 minutes
2 large Portabello Mushroom caps (stem removed and set aside)
2 slices whole grain bread
3 cloves of garlic
1/2 Vidalia Onion, Chopped fine
2 Tablespoons of Earth Balance whipped buttery spread
2 Tablespoons fresh Parsley chopped fine
1 teaspoon of dried oregano
Put Earth Balance spread in a pan large enough to saute the mushrooms, and then later the veggies in. Place mushrooms in the skillet, top down. Cook for 7 minutes, on medium heat, and then flip over to cook the underside for approximately 7 more minutes. Set skillet off to the side and remove the mushroom caps. Put the Portabellos on a plate to cool slightly.
While you're waiting for the mushroom to cook, tear your bread into small pieces and put them in your food processor. With the setting on high, process them until they become bread crumbs.
On low heat, add chopped mushroom stems, onions, garlic, parsley and spices into the same skillet and let them cook until the onions are translucent. Put the bread crumbs in the pan, along with the mushroom chunks, onions, garlic, spices and parsley, letting them soak up the flavors of the veggies you just cooked. When stuffing is done, it should be moist and cling together. If it isn't, add a little more Earth Balance Buttery Spread, and then turn the caps over so the underside is exposed and stuff the filling into the mushroom. Rest the mushroom cap on a lightly oiled cookie sheet, and then place in preheated oven at 375 degrees for 20 minutes or until the tops are lightly browned. I like to put them in a little vegetable broth (not too much) to make them steam and taste even more flavorful, (optional).
Serve with a fresh green salad and your favorite dressing. Yummy!