Stuffed Mushrooms Recipe

1/4 cup finely chopped onion
2 tablespoons fresh cilantro, chopped
3 tablespoons fat-free, cholesterol-free egg substitute
1 tablespoon Dijon mustard
1 1/2 teaspoon gingerroot, finely chopped
2 teaspoons reduced sodium soy sauce
1 clove garlic, finely chopped
1/2 pound ground lean chicken
12 large mushrooms, washed

Heat oven to 450 degrees. Spray baking sheet with nonstick cooking
spray. Pat mushrooms dry and remove stems. Set mushroom caps aside
and finely chop the stems. Combine all ingredients together except
mushroom caps and mix well. Fill mushroom caps with chicken mixture
and place mushrooms on baking sheet. Bake 7-10 minutes or until tops
are lightly browned and chicken mixture is done
Makes 12 Servings
Serving Size: 1 filled mushroom

Nutrients per serving:
Calories: 38
Total fat: 2 grams
Saturated fat: trace
Cholesterol: 15 mg
Sodium: 74 mg
Carbohydrate: 1 gram
Protein: 4 grams
Dietary fiber: trace