Any low cal Stuffed Portabela Mushroom Recipe?

Does any one have any good ideas on low cal stuffed Portabela Mushrooms?

http://foodgeeks.com/recipes/recipe/19027,grilled_stuffed_portabella_mu shrooms.phtml

Sounds yummy salome190! I'll try to make them low fat too!

They are delicious with roasted pepper strips and garlic.  Not exactly stuffed, but lay the strips on top, broil them, and sprinkle with finely minced fresh garlic and parsley.

I have been working on a stuffed portabella receipe but haven't got it profected yet.

Here's the general idea:

Marinate portabella with stems removed in low fat Italian salad dressing for a few hours or overnight.

brown chopped onions,  garlic and chopped up mushroom stems

If meat is desired, brown some Italian sausage crumbled in small pieces

Shred 1 small eggplant

Mix together onion/garlic mixture, meat, egg plant with 1 cup marinara sauce

Fill mushroom caps, top with slice mozzerella cheese and bake in 350 degree oven until heated through and cheese is melted.

You could easily omit the meat and not miss it, I am thinking.  My husband thinks some bread crumbs might be in order and some Italian spices.  Like I said this is just in the development stages and we haven't totally figured it out.  If you try it and have suggestions, we will be happy to have them.

this is one of my very very favorite meals.  i'll write it as the recipe goes, but then in () to the cal cutting stuff.

marinate 4 mushrooms in a low-cal vinegarette

sautee garlic and onions - use a fair amout of each, maybe 3 cloves and 3/4 red onion - in olive oil (i use lots of olive oil spray - 0 cals), add 1 lb of spinach and keep stiring till it cooks down and quite a few sun-dried tomatoes (don't get the kind in the oil).  while that's happening broil the mushrooms just so that they start to wilt a bit - about 5-10 min.  go back to your spinach mixture, keep stirring (and spray it liberally with olive oil spray).  once it's all cooked down and the sun-dried tomatoes are soft, add 1/2 cup of bread crumbs.  at this point you might need some olive oil, or you could just spray again liberally.  add 1/2 cup low-fat light parm cheese.  stir this all together.  when it's all mixed up, pile the mixture on the mushrooms, sprinkle with cheese, and broil till the chees browns. 

it is amazing.  feel free to mess with the proportions so that it has what you want in it (personally, i love sun-dried tomatoes and garlic, so i always have lots of those).

this is great.  pretty lo-cal, very tasty, very filling, and lots of iron.  enjoy!

I just copied a recipe for Mushrooms Parmesan at foodnetwork.com.  It's a Giada DeLauntaris (sp.) recipe from her show, Everyday Italian.  It looks delicious.  I modified it a but to cut out some of the fat.  You can find my modified recipe on this site under "vegetarian".  Or, go to foodnetwork.com to get it, which is probably faster.  My modifications were to use cooking spray, lightly, instead of the 3 TBs of oil called for in the recipe, and to cut back on the butter a bit--usiing 1 teaspoon per mushroom.  If you use four mushrooms, the calorie count is still under 200 per serving.  I haven't tried this yet, but it got a high rating on the foodnetwork site from cooks who had. 

Pizza is my food weakness so I rely on this recipe quite a bit. I take 2 portabella mushroom caps and clean out the brown stuff inside. then I use the back of a spoon to put pasta sauce in side, topped with 2% milk mozzerella or italian blend cheese from Kraft. Hormel Turkey pepperoni on top and broil until cheese is just about to turn brown (any less and your mushroom won't be cooked). The juices from the mushroom and the cheese make this dish feel very decadent. I eat it for a snack or with a salad and broccoli for a meal!