Portabella mushroom caps, stems removed (reserve stems for filling)
4 oz. reduced fat cream cheese
1½ c. leftover stuffing
4 Tbsp. chopped pecans
½ c. reduced fat shredded cheese. Try shredded Italian blend.
Rub outside of each portabella mushroom cap with 1 tsp. olive oil. Place
on a rimmed baking sheet. Fill each portabella mushroom cap with 1 oz.
reduced-fat cream cheese and ¾ c. stuffing mixture. Top each with
1 Tbsp. chopped pecans and 2 Tbsp. reduced-fat shredded cheese. Bake at
350 degrees for 15-20 minutes.