stuffedmushrecipe

HAPPY
STUFFED MUSHROOMS

18 medium mushrooms (about 1 pound)
1 T. olive oil
3 medium cloves garlic, minced (or 1-1/2 tsp. bottled minced garlic)
1/4 c. diced red bell pepper
1/4 c. diced yellow bell pepper
1/4 c. sliced green onions
3/4 c. fresh whole-wheat bread crumbs (1-1/2 slices bread)
Egg substitute equivalent to 1 egg or 1 egg, slightly beaten
2 T. grated Parmesan cheese
1/2 t. salt-free Italian herb seasoning

Preheat oven to 425� F. Remove and mince mushroom stems. Put caps in a 13x9x2-inch baking dish and set aside. Heat oil in a medium nonstick skillet over medium heat. Swirl to coat bottom. Saut� mushroom stems and garlic for 5 minutes. Stir in bell peppers and cook until soft, 2 to 3 minutes. Add green onion and cook for 2 minutes. Remove pan from heat and stir in remaining ingredients. Stuff filling into mushroom caps. Bake uncovered for 25 minutes.

Servings: 4 to 5