|Sesame oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Diced red bell pepper||1⁄4 Cup (4 tbs)|
|Diced bell pepper||1⁄4 Cup (4 tbs) (Yellow)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Fresh whole wheat bread crumbs||3⁄4 Cup (12 tbs)|
|Italian herb seasoning||1⁄2 Teaspoon|
|Egg||1 , slightly beaten|
|Grated parmesan cheese||2 Tablespoon|
Preheat oven to 425° F.
Wipe mushrooms with a clean, damp cloth and remove stems.
Place caps in a baking dish and set aside.
Chop stems finely.
Heat oil in a nonstick skillet over medium-high heat.
Add mushroom stems and garlic.
Saute for 5 minutes.
Stir in bell peppers and cook until soft.
Add green onion and cook 2 minutes more..
Remove pan from heat and stir in bread crumbs, Italian seasoning,, egg and Parmesan cheese.
Stuff equal amounts of filling into mushroom caps.
Bake 25 minutes and serve hot.