PARMESAN MUSHROOMS

3 lbs. large fresh mushrooms

3/4 cup finely chopped scallions

1/2 cup no fat mayonnaise

1 tablespoons red wine

1 teaspoon garlic powder

4 tablespoon grated Parmesan cheese

6 tablespoon extra virgin olive oil

2 cup finely chopped red bell pepper

1/4 cup Dijon mustard

1 teaspoon dried oregano

Remove mushroom stems. Roll mushrooms in oil and broil (caps right side up) for 6 to 8 minutes until tender. Chop the mushroom stems and add to the onions and bell pepper; saute in oil for 4 minutes; add wine and saute for another minute. Add the mayonnaise and mustard. Stir mixture well and spoon one teaspoonful into each mushroom cap. Sprinkle with the Parmesan cheese and broil until brown.