Stuffed Portobellos

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6 (4-inch) portobello caps

1 1/3 cups frozen soy crumbles, thawed

3/4 cup canned diced tomatoes, drained

1/2 cup minced green onions

2 tablespoons chopped fresh parsley

2 tablespoons grated fresh Parmesan cheese

2 tablespoons 1/3-less-fat cream cheese

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 garlic clove, minced

Cooking spray

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