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Categories:
mushrooms olive oil garlic red bell pepper yellow bell pepper green onions bread crumbs egg substitute Parmesan cheese salt
Viewed: 43 - Published at: 3 years agoIngredients
- 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
Method
- Preheat oven to 425°. Remove and mince mushroom stems. Put caps in a 13 x 9 x 2-inch
- 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.
- 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. Serves 6 (3 mushrooms per serving).
