Preheat oven to 325°. Clean mushrooms, removing stems. Chop stems finely and sauté with garlic in small amount of chicken broth. Add salt, pepper, parsley, and onion. Remove from heat and add bread crumbs. Fill each mushroom cap with stuffing and place in a shallow baking dish. Bake 10-15 minutes. Yields 20.
Cholesterol: 0 mg
Fat: 0 g
Sodium: 36 mg
Calories from fat: 0%
From Rhode Island Hospital's Healthy Cooker.