Stuffed Mushrooms

• 12 large whole white mushrooms
• nonstick olive oil flavored cooking spray
• 14 cup grated parmesan cheese
• 14 cup low-fat ricotta cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh breadcrumbs
• 1 teaspoon fresh lemon juice
• 1 teaspoon minced garlic
• 14 teaspoon salt
• 18 teaspoon fresh ground black pepper

1. Preheat oven to 375.
2. Wipe mushrooms clean with damp paper towel.
3. Twist and pull out stems, leaving cavity for stuffing.
4. Set mushrooms aside, cavity side up.
5. Trim ends from stems.
6. Finely dice stems.
7. Coat small nonstick skillet with cooking spray and heat over medium-high heat.
8. Add diced mushroom stems.Cook for 2 minutes or until lightly browned.
9. In small bowl mix remaiining ingredients.
10. Add browned mushrooms stems and stir to mix thoroughly.
11. Spoon stuffing mixture into upturned mushroom caps.
12. Arrange in small baking pan.
13. Bake, uncoverd, 15 mintues or until mushrooms are cooked and heated through.

white mushrooms, nonstick olive oil, parmesan cheese, lowfat ricotta cheese, parsley, fresh breadcrumbs, lemon juice, garlic, salt, ground black pepper

Taken from www.food.com/recipe/stuffed-mushrooms-142926 (may not work)