Italian Stuffed Mushrooms

• 18 medium mushrooms (about 1 pound)
• 1 Tablespoon olive oil
• 3 medium cloves garlic, minced
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow bell pepper
• 1/4 cup sliced green onions
• 3/4 cup fresh whole-wheat bread crumbs (1-1/2 slices bread)
• Egg substitute equivialent to 1 egg
• 2 Tablespoons grated Parmesan cheese
• 1/2 teaspoon salt-free Italian herb seasoning

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