Healthy Stuffed Portobello Mushrooms

In my seemingly-lifelong quest to become healthier (I guess that's not a bad thing), I have gathered a few favorite healthy recipes.  This is one of those that originally came from the Hungry Girl blog and one of the cookbooks.  I've altered it a bit and have made it yummier, I think.  But objectively it is definitely more garlicky than the original.  You could make them as a side, but I like to make both just for me and they are the main course and the side dish all in one.       

Ingredients: 

2 large portobello mushrooms
1 zucchini or yellow squash
1 Tbsp finely chopped onion
1+ tsp minced garlic
2 laughing cow cheese wedges (I like herb/garlic, but the swiss would work, too)
Salt
Pepper
Garlic salt
Grated Parmesan cheese

Directions:

1. Preheat oven to 375° F.
2. Clean mushroom tops, cut out stem (save stem), dry tops.
3. Finely chop stems, onion, and squash
4. Mix chopped veggies, cheese wedges, garlic, some parmesan cheese, and spices.
5. Spray tops and bottoms of mushroom tops with non-stick spray
6. Place mushroom tops on piece of foil
7. Stuff with veggie/cheese mixture.
8. Sprinkle with parmesan cheese.
9. Sprinkle with extra salt and pepper if desired
10. Put piece of foil over the top and seal edges well.
11. Bake for 25 minutes or until mushroom is soft.
12. Allow to cool for several minutes.
13. Carefully cut open foil packet and serve.