Vegetable Stuffed Mushrooms(Low-Fat, Low Calories, Low Cholesterol)

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   Preheat oven to 400u00b0. Wash and pat dry mushrooms. Twist off stems (set caps aside) and mince stems. In skillet, melt margarine over moderate heat; add green onions, celery and mushroom stems. Cook uncovered, stirring often until vegetables are soft (about 5 minutes). Add tomato, marjoram and pepper. Cook covered 5 minutes. Stir in bread crumbs and remove skillet from heat. Spoon mixture into mushroom caps, mounding it up slightly. In lightly greased 13 x 9 x 2-inch baking pan, arrange mushrooms in single layer. Bake uncovered for 20 minutes or until lightly browned.

* Per serving · 4 servings · Values may vary.

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