Stuffed Mushrooms

• 18 medium mushrooms (about 1 lb.)
• 1 Tbsp. olive oil
• 3 medium garlic cloves, 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 Tbsp. grated Parmesan cheese
• 1/2 tsp. salt-free Italian herb seasoning

1. Preheat oven to 425u0b0. Remove and mince mushroom stems. Put caps in a 13 x 9 x 2-inch
2. baking dish and set aside. Heat oil in a medium nonstick skillet over medium heat; swirl to coat bottom. Saute mushroom stems and garlic for 5 minutes. Stir in bell peppers and cook until soft, 2 to 3 minutes.
3. Add green onion and cook for 2 minutes. Remove pan from heat and stir in remaining ingredients. Stuff filling into mushroom caps.
4. Bake, uncovered, for 25 minutes. Serves 6 (3 mushrooms per serving).

mushrooms, olive oil, garlic, red bell pepper, yellow bell pepper, green onions, bread crumbs, egg substitute, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=93928 (may not work)