Italian Stuffed Mushrooms
(Servings - 6; 3 mushrooms each)
18 medium mushrooms (about 1 pound)
1 Tablespoon olive oil
3 medium cloves garlic, minced
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/4 cup sliced green onions
3/4 cup fresh whole-wheat bread crumbs (1-1/2 slices bread)
Egg substitute equivialent to 1 egg
2 Tablespoons grated Parmesan cheese
1/2 teaspoon salt-free Italian herb seasoning
Preheat oven to 425 degrees F. Remove and mince mushroom stems. Put
caps in a 13×9x2-inch baking dish and set aside. Heat oil in a
medium nonstick skillet over medium heat. Swirl to coast bottom.
Saute 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.
Nutritional Analysis:
Calories - 72, Protein - 4gm, Fat - 4gm, Carbs - 7gm, Sodium -
90mg, Cholesterol - 2mg
Diabetic Exchanges: 1/2 Bread Starch