Stuffed Portobello Mushrooms

Serves 3

Ingredients

3 large fresh portobello mushrooms, stems removed, set aside

2 celery stalks, diced

2 cloves garlic, minced

1 cup chicken broth

1 medium onion, diced

1 medium orange or red bell pepper

1.5 oz. fat-free feta crumbles

¼ cup fresh shaved parmesan cheese

1 ½ tsp. garlic hickory or some type of BBQ spice blend, to taste

Directions

1. Preheat oven to 350 degrees F.
2. Take the removed mushroom stems, cut off the hard ends.
3. Cut the softest part of the mushroom stems into small pieces
4. Sauté the chopped vegetables and the mushroom stalk pieces in the broth.
5. Take a 14-inch rectangular pan, with sides, and pour the cooled broth into the pan.
6. Wipe the tops of the mushrooms with a damp paper towel.
7. Place the mushrooms top-side-down in the pan.
8. Place 1/3 of all the cooked veggies into each mushroom.
9. Add spice to taste.
10. Sprinkle 1/3 of each cheese on top.
11. Bake for 30-minutes