Veggie-Stuffed Mushrooms

12 large mushrooms (about 3/4 pound)

1 tablespoon olive oil

1 small zucchini, shredded

1/2 small onion, finely chopped

1/2 red bell pepper, finely chopped

1/4 cup plain bread crumbs*

1/2 teaspoon garlic powder*

1/4 teaspoon salt

1/4 teaspoon black pepper

1.Preheat the oven to 350°F.

2.Remove the mushroom stems from the caps; finely chop the stems.

3.In a large skillet, heat the oil over medium heat. Add the mushroom stems, zucchini, onion, and bell pepper. Sauté the vegetables until tender, about 5 minutes. Add the bread crumbs, garlic powder, salt, and black pepper.

4.Stuff each mushroom cap with the vegetable mixture and place on a large ungreased rimmed baking sheet. Bake for 20 to 25 minutes, or until the mushrooms are tender and heated through. Serve immediately.