Stuffed mushrooms with cheese and chili peppers

Ingredients:

• 3 cloves garlic, crushed
• 0.5 cup wheat germ
• 1/4 cup chopped fresh parsley
• 1 and 1/4 cups shredded semi-skimmed mozzarella (about 170 g)
• 1/3 cup low-fat sour cream or Greek yogurt
• 1 red jalapeño, seeded and diced (optional)
• Olive oil cooking spray
• 4 medium portobello mushrooms
• 1 tbsp unsalted butter
• 4 green onions, chopped
• 1 poblano or Anaheim pepper, seeded and coarsely chopped

Preparation:

1. Preheat oven to 375°F (190°C). Spray a baking sheet with cooking spray. Trim the stems from the mushrooms and chop them coarsely. Use a spoon to scrape the gills from the caps; discard.
2. Heat a large skillet over medium heat. Add the butter, half the green onion, poblano garlic, and garlic and cook, stirring, until the peppers are softened, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until softened, about 3 minutes. Stir in 1/4 cup wheat germ and cook for 1 minute. Remove from heat, stir in the parsley, and season with salt and pepper to taste.
3. Place one-quarter of the mozzarella and poblano mixture into the mushroom caps and place them on the prepared baking sheet. Sprinkle with 1 tablespoon of wheat germ and spray generously with cooking spray. Bake until the mushrooms are tender and the topping is golden, about 20 minutes. Top with sour cream, jalapeño, and the remaining green onions.