Ingredients: (Serves: 4)
24 large or 12 extra-large mushrooms, stems removed
2 teaspoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 carrot, finely chopped
1 red bell pepper, finely chopped
1/2 cup chicken broth
1/2 teaspoon dried oregano
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
Directions:
1. Arrange rack in center of oven. Heat oven to 400°F.
2. Bring a medium pot of water to boil; add mushroom caps and blanch 2 minutes. Drain on paper towels.
3. Heat oil in a large skillet over medium heat. Add onion and garlic; sauté 5 minutes. Add carrot and bell pepper; cook 4 minutes. Add broth and oregano; cook 4 minutes more, until vegetables are very soft. Remove from heat; stir in Parmesan and parsley.
4. Spoon mixture into mushroom caps. Place on a baking sheet and bake 10 minutes or until piping hot.
Nutrition Facts (Per serving:)
Calories - 107
Protein- 6g
Fat- 4g
Saturated fat 1 g
Cholesterol- 3mg
Sodium - 216 mg
Carbohydrate 13 g,
Fiber 3 g
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