Stuffed Mushrooms

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This recipe is Diabetes Friendly and Heart Healthy

Yield: 4 servings (3 mushrooms per serving)

12 large fresh mushrooms

2 Tbsp finely chopped green onion

2 Tbsp finely chopped green pepper

1 Tbsp reduced calorie trans fat free margarine

1 slice light whole wheat bread, toasted and cut into small cubes

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp pepper

1/8 tsp dried thyme

paprika

2 Tbsp grated Parmesan cheese

Preheat oven to 425 degrees. Lightly coat two baking sheets with cooking spray.

Wash mushrooms thoroughly. Remove stems from mushrooms, and set caps aside. Finely chop stems to measure 1/2 cup.

In a skillet, saute the 1/2 cup of chopped mushroom stems, onion and green pepper in margarine until vegetables are tender and mushroom liquid has evaporated. Add toast cubes, onion powder, garlic powder, pepper, thyme and a dash of paprika and mix well. Stuff mixture into mushroom caps and place them on prepared baking sheets. Bake uncovered for 10 minutes or until heated through.

Sprinkle with Parmesan cheese and serve warm.

Nutrition facts (per 3-mushroom serving): Calories 52; Fat 3 g; Saturated Fat 1 g; Cholesterol 2 mg; Sodium 107 mg; Carbohydrates 4 g; Fiber 1 g; Protein 4 g