Mushroom Stuffed Mushrooms
|Mushrooms||1 Pound (With Large Caps)|
|Boiling water||1 Cup (16 tbs)|
|Onion||1 Medium, finely chopped|
|Diet margarine||1 Tablespoon|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|White pepper||1 Pinch|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Sweet hungarian paprika||1 Tablespoon|
1. Preheat the oven to hot (400°).
2. Separate the mushroom caps from the stems. Place the mushrooms and the stems in a large bowl. Slice the lemon in half and squeeze the juice onto the mushrooms. Cover the mushrooms with boiling water and let stand for 1 minute. Drain the mushrooms well and pat dry with paper toweling. (The acidulation helps the mushrooms retain their color.)
3. Finely chop the mushroom stems. Saute the onion and the mushroom stems in the diet margarine in a medium-size skillet for 10 minutes or until the vegetables are soft. Remove the skillet from the heat and stir in the yogurt and the egg yolk. Reheat the mixture gently, but do not let boil or the mixture will curdle. Season the rnixture to taste with salt and white pepper.
4. Level each mushroom cap by cutting a thin, horizontal sliver from the rounded edge of each cap. Mound each cap with the mushroom filling. Sprinkle with the grated cheese and dust with the paprika. Place the caps on an aluminum foil-lined jelly-roll (or other low-rimmed) baking pan.
5. Bake the mushroom caps in the preheated hot oven (400°) for 10 minutes or until bubbly and hot. Remove the caps to paper towel-lined plates to cool slightly.