Stuffed Mushrooms

1 pound fresh mushrooms
1 tablespoon olive oil
4 green onions, chopped fine
3 tablespoons fresh minced parsley
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/3 teaspoon freshly ground black pepper
1 tablespoon lemon juice
1/4 cup nonfat ricotta cheese
1/4 cup fine bread crumbs

Preheat Oven to 400 degrees F Wash mushrooms quickly under cold water, and
pat them dry on a towel. Carefully remove the stem from the cap. Set the
caps aside, and finely chop the stems. In a medium skillet, heat the olive
oil. Add chopped onions, chopped stems, and garlic. Saute for 2 minutes.
Add parsley, salt, pepper, lemon juice, and cheese to the skillet, and
blend until smooth. Stuff the mushroom caps with the cheese mixture, and
place on a baking sheet. Dust the top with bread crumbs. Bake for 7
minutes, and serve immediately.

Preparation time: 10 minutes
Baking Time: 7 minutes
8 Servings -- 4 mushroom caps each.

48 calories per serving, 2 g. fat, 2 g. protein 7 g carbohydrate, 0
cholesterol, 100 mg sodium

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