Serves: 12
Total Calories: 42

12 mushrooms medium
1 tablespoon olive oil
2 tablespoons onions minced
2 tablespoons Parmesan cheese grated
1 tablespoon bread crumbs plain dry
1/8 teaspoon Italian seasoning dried crushed
1/8 teaspoon paprika
dash nutmeg ground
1 teaspoon water

Preheat oven to 375°. Remove stems from mushrooms and chop stems finely. Very lightly brush mushroom caps with oil, using about 1 teaspoon of the oil. Place on a baking sheet.

In a 6-inch skillet over medium heat, sauté onion in remaining olive oil for 1 minute. Add chopped mushroom stems and sauté for 2 minutes. Remove from heat.

Stir in Parmesan, bread crumbs, herb seasoning, paprika and nutmeg until well mixed. Sprinkle with water stir until evenly moistened.

Fill mushroom caps with onion mixture, mounding slightly. Bake for 7 minutes or until hot and filling is slightly crisp on top. Garnish with carrot curls and parsley if desired.

Nutritional Facts:

Serves: 12
Total Calories: 42
Calories from Fat: 14

More Recipes from the Slender Feast Cookbook:
Artichoke Medley
Asparagus In Vinaigrette
Country Green Beans
Danish Limas And Carrots
Deviled Cauliflower
Eggs Foo Yung
Greek Squash And Tomatoes
Mexican Stuffed Potatoes
Onion-Stuffed Mushrooms
Saucy Oven Carrots
Savory Squash Soufflé
Sweet And Sour Red Cabbage
Tomato-Mushroom Stir-Fry
Vegetables a la Grecque