1. Preheat oven to 375°; spray rimmed baking pan with cooking spray. Place mushroom caps, gill side up, on prepared pan; drizzle with broth. Bake mushrooms 15 minutes; reserve any liquid remaining in caps.

2. In large skillet, heat oil over medium-high heat. Add bacon; cook and stir 4 minutes or until crisp. With slotted spoon, transfer bacon to paper towel-lined plate.

3. In same skillet, cook and stir bell pepper and mushroom stems 2 minutes. Add garlic; cook and stir 30 seconds. Add reserved liquid; cook and stir 3 minutes or until liquid is absorbed. Remove from heat and cool slightly; stir in mozzarella cheese, marinara, and salt and black pepper to taste. Makes about ¾ cup.

4. In small bowl, stir Parmesan cheese and breadcrumbs. Fill mushrooms with bell pepper mixture; top with bacon and breadcrumb mixture. Bake mushrooms 10 minutes or until golden brown and heated through; sprinkle with rosemary, if desired. Makes 18 poppers.

• 5 g Fat
• 1 g Saturated Fat
• 8 mg Cholesterol
• 112 mg Sodium
• 4 g Carbohydrates
• 1 g FIber
• 2 g Sugars
• 0 g Added Sugars
• 4 g Protein