Ingredients: 28 large (21/2-inch diameter) white mushrooms, stems 1/2 cup grated pecorino Romano cheese 1/2 cup dried Italian-style bread crumbs 2 cloves garlic, peeled and minced 1 tablespoon chopped fresh mint leaves 2 tablespoons chopped Italian parsley leaves new 1/3 cup virgin olive oil Salt and pepper, to taste Preparation: 1. Preheat the Bio x4 to 400 degrees Fahrenheit. 2. Move the pecorino cheese, bread crumbs, garlic, mint, parsley, 2 tablespoons olive oil in a medium bowl to blend. 3. Add salt and black pepper to taste freshly ground. 4. Spray large sheet of heavy bread with about 1 tablespoon of olive oil, to coat. 5. Spoon the filling of cavities in the mushrooms and arrange them on a baking sheet (cavity side up). 6. Remaining oil spray to fill each mushroom. 7. Bake for 25 minutes (until golden on top and fill heated through and mushrooms and tender). 8. Service. Meals: 7 (4 mushrooms per serving) Nutritional information for one serving: Calories: 175 Fat: 13 g Sodium: 264 mg Total Carbohydrates: 9.4 grams Fiber: 1.3 grams Protein: 6.8 grams Weight Watchers points: 4 of 4 low-calorie healthy recipes Southwest onion rings recipe - 171 calories Ingredients: 2 large sweet onions 13/4 cups