12 large whole white mushrooms
Nonstick olive oil cooking spray
1/4 cup grated Parmesan cheese
1/4 cup low-fat ricotta cheese
2 tablespoons chopped fresh parsley
2 tablespoons fresh bread crumbs
1 teaspoon fresh lemon juice
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 375 degrees. Wipe mushrooms clean with a damp paper towel. Twist & pull out stems, leaving cavity for stuffing. Set mushrooms aside, cavity side up. Trim ends from stems. Finely dice stems. Coat small nonstick skillet with nonstick cooking spray & heat over medium-high heat. Add diced mushroom stems. Cook, stirring, over medium-high heat for 2 minutes or until lightly browned.
In a small bowl mix remaining ingredients. Add browned mushroom stems & stir to mix thoroughly. Spoon stuffing mixture into upturned mushroom caps. Arrange in a small ungreased baking pan. Bake, uncovered, 15 minutes or until mushrooms are cooked & heated through.