1 pound medium mushrooms (about 18)
1 tablespoon olive oil
1 clove garlic, minced
6 teaspoons finely diced red bell pepper
¼ cup finely diced yellow onion
2 tablespoons thinly sliced green onion (green and
1 tablespoon chopped fresh parsley
¼ teaspoon dried basil
¼ teaspoon dried oregano
¾ c. whole-wheat bread crumbs (about 1 ½ slices
2 tablespoons grated Parmesan cheese
Preheat the oven to 375 degrees Fahrenheit.
Clean the mushrooms and remove the stems. Finely chop or mince the stems and set aside.
Place the mushroom caps in a 9 x 13 inch baking dish.
In a medium nonstick skillet, heat the oil over medium-high heat. Add the mushroom stems and garlic and sauté for about 3 minutes. Add the bell pepper, yellow onion, green onion, parsley, basil and oregano and continue cooking for about 4 minutes, until the peppers are soft.
Remove from heat and add the bread crumbs and cheese. Stir to combine.
Fill the mushroom caps with the stuffing mixture and bake for 20 minutes, until the mushrooms are soft.
Nutritional Facts per serving:
Serving Size: Yields 6 servings—about 1/2 cup each
Nutritional Information: 76 calories, 4 grams protein, 7 grams carbohydrate, 4 grams fat, 82 mg sodium, 2.5 grams sugar and 1.6 grams fiber.
Recipe Source: Recipes for Life after Weight-Loss Surgery. Margaret M. Furtado, M.S., R.D., L.D.N., Lynette Schultz, L.R.C.P., R.T., Chef Joseph Ewing, B.S., 2012 Fair Winds Press