Bitsy's Kitchen. Italian Stuffed Mushrooms

Italian Stuffed Mushrooms
18 medium mushrooms (about 1 pound) 1 Tbsp. 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 breadcrumbs (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

Preheat oven to 425° 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. Sauté 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.
Servings: 6 (3 mushrooms per serving)

Nutritional Information Per Serving: (3 mushrooms) 72 Calories; 4 g Protein; 4 g Fat
7 g Carbohydrate; 90 mg Sodium; 2 mg Cholesterol
Exchanges: 1/2 Bread Starch