Mushrooms make a great meat alternative, if you are so inclined. These savory stuffed mushrooms fair well as a main dish and are perfect served with a spinach salad.

1 teaspoon olive oil (plus more for brushing)
1 8 oz package cremini (baby bella) mushrooms, chopped
1/2 medium red onion, chopped
3 stalks celery, chopped
1 clove garlic, minced
2 teaspoons chopped fresh rosemary
1/2 cup whole wheat breadcrumbs
1/4 cup water (or vegetable broth)
Salt and pepper to taste
4 medium portabello mushrooms, stems and gills removed
Parmesan cheese (if desired)

Preheat oven to 425 degrees F.

Heat olive oil in a saute pan over medium heat. Add onions and celery and cook for several minutes. Add garlic, rosemary, and chopped mushrooms (you can also add the stems and gills from the portabello mushrooms). Cook until juices are absorbed, about 10 minutes. Place mushroom mixture in a food processor and pulse a few times to finely chop mixture. Return mixture to pan and add breadcrumbs and water (or broth). Season with salt and pepper. Brush both sides of portabello mushrooms with olive oil. Fill portabello mushrooms with mushroom mixture and place on a baking pan. Bake for 20 minutes. Remove from oven and top with Parmesan cheese.