These are "double stuffed" with vegetables.
Makes 3 to 4 appetizer servings
12-16 stuffing mushrooms with stems
spray oil for pan
1/4 cup diced carrot
1/4 cup diced onion
1/4 cup diced celery
1 clove garlic
1/4 cup broth or water
1 tbsp seasoned or plain breadcrumbs
1 tsp dried or 1 tbsp minced fresh rosemary, sage, parsley or a combination
salt and pepper to taste

Preheat oven to 350 degrees. Remove stems from mushrooms. Place mushroom caps on a foil lined baking sheet. Dice the mushroom stems and add to a medium size fry pan sprayed with vegetable oil. Add carrots, onion, celery garlic and broth and sauté on low heat for 10 minutes. Add more water if it looks dry. Stir in the breadcrumbs and seasonings and remove from heat and let cool.
When cool enough to handle press an equal amount of stuffing into each cap.
Bake 20 minutes serve warm.
Nutrition is for 3 stuffed mushrooms calories 32, fat 0.6 g, saturated fat 0 g, cholesterol 0 mg, sodium 74 mg, carbohydrate 5.1 g, fiber 1.2 g, sugar 1.9 g, protein 2.5 g

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