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Preheat oven to 400ºF. Lightly spray 2-quart baking dish with vegetable oil spray. Remove stems from mushroom caps; set aside. Arrange mushroom caps smooth-side down in prepared baking dish; brush caps with 1 tablespoon oil. Finely chop stems. Heat remaining tablespoon oil in sauté pan over medium heat 1 to 2 minutes until hot. Add stems, Italian seasoning, garlic, salt and pepper. Cook 3 minutes until softened. Stir in bread crumbs, walnuts and green onion. Cook 2 to 3 minutes until most liquid is absorbed. Remove from heat. Stir in cheese. Spoon mixture into each cap. Bake 18 to 20 minutes until mushrooms are tender. Remove from oven; serve immediately.
Yield: 16 mushrooms
Nutrition information per serving (1 mushroom): 50 Calories, 3.5 g Total Fat, 1 g Saturated Fat, 0 g Trans Fat, 5 mg Cholesterol, 90 mg Sodium, 3 g Carbohydrate, 1 g Dietary Fiber, 1 g Sugars, 2 g Protein
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