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

Ingredients

12 large mushrooms (about 1 lb.)
1 Tbsp. margarine
5 green onions, finely chopped
1 celery stalk, chopped
1 small ripe tomato, chopped
1/2 tsp. dried marjoram
1/8 tsp. black pepper
1/2 c. soft white bread crumbs

Preparation

Preheat oven to 400\u00b0. 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.