18 medium mushrooms (about 1 lb.)
1 tbsp. olive oil
3 medium garlic cloves, minced or 1 1/2 tsp. bottled minced garlic
1/4 c. diced red bell pepper
1/4 c. diced yellow bell pepper
1/4 c. sliced green onions
3/4 c. fresh whole-wheat bread crumbs (1 1/2 slices bread)
egg substitute equivalent to 1 egg or 1 egg, slightly beaten
2 tbsp. grated Parmesan cheese
1/2 tsp. salt-free Italian herb seasoning

Preheat oven to 425°F. Remove and mince mushroom stems. Put caps in a 13 x 9 x 2-inch baking dish and set aside. Heat oil in a medium nonstick skillet over medium heat; swirl to coat bottom. Sauté mushroom stems and garlic for 5 minutes. Stir in bell peppers and cook until soft, 2 to 3 minutes. Add green onion and cook for 2 minutes. Remove pan from heat and stir in remaining ingredients. Stuff filling into mushroom caps.

Bake, uncovered, for 25 minutes.

Serves 6 (3 mushrooms per serving).