1/4 cup chopped onion (about 1 small)
2 tablespoons chopped fresh cilantro
3 tablespoons cholesterol-free egg product
OR
3 tablespoons egg white
1 tablespoon Dijon mustard
1 1/2 teaspoons finely chopped gingerroot
2 teaspoons reduced-sodium soy sauce
1 clove garlic -- finely chopped
1/2 pound ground chicken
12 large mushrooms -- stems removed
|Heat oven to 450º. Spray cookie sheet with nonstick cooking spray. Mix all
ingredients except mushrooms. Fill mushroom caps with chicken mixture.
Place mushrooms, filled sides up, on cookie sheet. Bake 7 to 10 minutes or
until tops are light brown and chicken mixture is done. Serve hot.