4 large portabella mushrooms
1 bell pepper
1 small zucchini
1 small summer squash
1 bunch green onions
1 small head of broccoli
1⁄2 block low fat cream cheese or 2 egg whites
Cooking spray
Pepper
Cumin
Garlic powder
Cayenne
Trim stems from mushrooms and scrape out the gills with a spoon. Poke several times with a fork, and place on a plate, cap side up, and microwave for 1-2 minutes. Drain water from the plate, spray the caps with the cooking spray and invert the mushrooms so they can be filled.
Mix spices to your taste with the cream cheese or with the egg whites. If using the cream cheese, microwave about 45 seconds to soften. If using egg, do not microwave.
Seed and dice the bell pepper, zucchini and squash into similar sized pieces. Slice the onions and cut broccoli florets into small pieces the size of the tip of your thumb. Combine in a bowl with either the cream cheese mixture or the egg whites.
Fill each mushroom with 1⁄4 of the mixture.
Bake in foil packets on the grill or bake on a cookie sheet in a 350 degree oven. They will take about 15 minutes. If using the egg variation, please ensure that the eggs are done and not runny!
