Vegetable Stuffed Mushrooms(Low-Fat, Low Calories, Low Cholesterol)
- 12 large mushrooms (about 1 lb.)
- 1 Tbsp. margarine
- 5 green onions, finely chopped
- 1 celery stalk, chopped
- 1 small ripe tomato, chopped
- 1/2 tsp. dried marjoram
- 1/8 tsp. black pepper
- 1/2 c. soft white bread crumbs
- Preheat oven to 400u0b0. Wash and pat dry mushrooms. Twist off stems (set caps aside) and mince stems. In skillet, melt margarine over moderate heat; add green onions, celery and mushroom stems. Cook uncovered, stirring often until vegetables are soft (about 5 minutes). Add tomato, marjoram and pepper. Cook covered 5 minutes. Stir in bread crumbs and remove skillet from heat. Spoon mixture into mushroom caps, mounding it up slightly. In lightly greased 13 x 9 x 2-inch baking pan, arrange mushrooms in single layer. Bake uncovered for 20 minutes or until lightly browned.
mushrooms, margarine, green onions, celery stalk, tomato, marjoram, black pepper, bread crumbs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=40668 (may not work)