Blue Cheese Portabellos

Ingredients:

4 (4 inch) Portobello caps
1/4 cup finely chopped onion

¼ cup finely chopped celery
¼ cup finely chopped carrot ?¼ cup finely chopped red bell pepper
¼ tsp. each oregano
and thyme ?2 garlic cloves, minced ?2 Tbsp. olive oil ?3 cups (¼ inch) cubed French bread, toasted ?½ cup vegetable
broth
½ cup Hautly Blue Cheese crumbles ?3 Tbsp. low-fat balsamic vinaigrette, divided ?4 tsp. Hautly parmesan cheese,
grated
¼ tsp. black pepper ?4 cups mixed salad greens

Directions

Preheat oven to 350°F. Remove stems from mushrooms and finely
chop to measure ¼ cup. (Discard remaining stems). Combine chopped stems with onions, celery, carrots, pepper seasonings,
and garlic.

Heat a large non-stick skillet with olive oil over medium heat. Add vegetable mixture; cook 10 minutes or
until vegetables are tender. In a large bowl combine mixture with bread cubes, tossing gently. Slowly add broth to mixture,
tossing to coat. Add crumbled blue cheese, tossing gently.

Remove brown gills from underside of mushroom caps using a
spoon. Place mushroom caps, stem side up, on a baking sheet, coated with cooking spray. Brush mushrooms evenly with 1 Tbsp.
balsamic vinaigrette. Sprinkle parmesan cheese and pepper over mushrooms; top each with ½ cup bread mixture. Bake at 350°
for 25 minutes or until mushrooms are tender.