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Ingredients:
20 medium mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
2 Tbsp. Grated Parmesan Cheese
1/2 tsp. Italian seasoning
1/2 cup of diet rusk crumbs
PREHEAT oven to 400?F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside.
Cover and refrigerate remaining stems for other use.
MELT butter in large skillet on medium heat.
Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender.
Stir in rusk crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps.
Place on ungreased baking sheet.
BAKE 15 min. or until heated through.
You can also stuff the mushrooms and keep it referigerated, so that you can prepare this quickly
20 medium mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
2 Tbsp. Grated Parmesan Cheese
1/2 tsp. Italian seasoning
1/2 cup of diet rusk crumbs
PREHEAT oven to 400?F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside.
Cover and refrigerate remaining stems for other use.
MELT butter in large skillet on medium heat.
Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender.
Stir in rusk crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps.
Place on ungreased baking sheet.
BAKE 15 min. or until heated through.
You can also stuff the mushrooms and keep it referigerated, so that you can prepare this quickly
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