Sweet & Savory Stuffed Mushrooms

16 large white button mushrooms
1/2 red bell pepper, finely chopped
1 large apple, any variety, peeled, cored, and shredded
1 medium carrot, shredded
1 C. parmesan
2 T. dried parsley
2 T. minced garlic
1/2 C. sour cream, reduced fat
1 C. bread crumbs
3 oz. cream cheese, light
salt and pepper
1/3 C. chicken broth or stock, low sodium
2 T. margarine or butter
8 slices mozzarella cheese, cut in half.

In a large mixing bowl, combine red bell pepper, carrot, apple, parmesan, parsley, garlic, sour cream, bread crumbs, salt and pepper, and cream cheese. Mix well. Stuff each mushroom with a large, rounded spoonful of veggie mixture into mushrooms. Brush mushrooms with margarine then place in a well greased, oven-safe casserole, pour chicken broth into bottom of casserole dish, and bake at 350 for 15-19 minutes. Top with cheese, and bake an additional 5-6 minutes, or until the cheese melts.

Yields = 16 appetizers