The honey-sweetened flavor of Miltons Healthy Multi-Grain Bread crumbs give this mushroom appetizer an over-thetop taste. To lower the fat content, we used wine instead of butter to saut the vegetables and add flavor.

4 slices Miltons Multi-Grain Bread (to make 2 cups coarse bread crumbs)
20 large white mushrooms (about 2 inches diameter)
2 cloves garlic, minced
1 medium onion, finely minced
1/4 cup wine for sauting
2 ribs celery, finely minced
2 tablespoon finely shredded carrot
1 1/2 teaspoon Italian seasoning
salt and pepper to taste

Remove mushroom stems. Chop and reserve stems. Bring a large pot of water to boil and add mushrooms. Cook for a couple of minutes or until they start to shrink. Drain and place the mushrooms into a pan of cold water for a minute to stop cooking. Drain mushrooms. Preheat oven to 350 F. To make bread crumbs, toast Miltons Healthy Multi-Grain Bread to remove moisture. Place bread slices in a blender or food processor and pulse to make a coarse mixture. In a large non-stick saut pan, saut the onions, mushroom stems, garlic and celery in the wine. When vegetables are tender, add the carrot and Italian herbs. Add bread crumbs and mix well. Add salt and pepper and adjust seasonings to taste. Fill mushrooms with a heaping tablespoon of the mixture, place on a lightly sprayed baking sheet and cook for 10-12 minutes or until lightly browned on top. Serve.