Preheat oven to 425 degrees F. Remove and mince mushroom stems. Put caps in a 13x9x2-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
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