6 Servings
1 pound mushrooms
2 tablespoons sesame oil
3 cloves garlic, minced
1/4
cup diced red bell peppers
1/4 cup diced yellow bell peppers
1/4 cup sliced
green onions
3/4 cup fresh whole-wheat bread crumbs
1/2 teaspoon Italian herb
seasoning
1 egg, slightly beaten
2 tablespoons grated Parmesan cheese
Preheat oven to 425 F. Wipe mushrooms with a clean, damp cloth and remove stems.
Place caps in a baking dish and set aside. Chop stems finely. Set aside. Heat oil
in a nonstick skillet over medium-high heat. Add mushroom stems and garlic. Sauté
for 5 minutes. Stir in bell peppers and cook until soft. Add green onion and cook
2 minutes more. Remove pan from heat and stir in bread crumbs, Italian seasoning,
egg and Parmesan cheese. Stuff equal amounts of filling into mushroom caps. Bake
25 minutes and serve hot.
Amount Per Serving
Calories 140 Calories from Fat 62
Percent Total Calories
From:
Fat 44% Protein 15% Carb. 41%
Nutrient Amount per Serving Value
Total Fat 7 g 11%
Saturated Fat 1 g 7%
Cholesterol 38 mg 13%
Sodium 145 mg 6%
Total Carbohydrate 14 g 5%
Dietary Fiber 1 g 3%
Sugars 0 g
Protein 5 g
Vitamin A 11% Vitamin C 33% Calcium 0% Iron 10%
