Mediterranean Stuffed Mushrooms

Serves 4

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f you're following a more Mediterranean-style diet, then these mushrooms are a perfect appetizer or side dish. Even if you aren't watching what you eat, these mushrooms are delicious and easy-and they just happen to be healthy, too. Clean mushrooms with a damp paper towel or a wet mushroom brush, but never under running water. It's important to sweat the mushrooms before you stuff them, otherwise mushroom water will run down your chin when you eat them! This recipe can easily be multiplied.

Ingredients:

• 20 large white mushrooms (about 1 pound), stems removed, half the stems finely chopped
• 1 tablespoon Napa Valley organic olive oil
• 1 small portobello mushroom, stem discarded, finely chopped
• ¼ medium Melissa's organic onion, finely chopped
• 2 cloves Melissa's organic garlic, minced
• 2 tablespoons Sonoma dried tomato tapenade
• 8 fresh basil leaves, minced
• 1 heaping tablespoon Italian parsley, minced
• 1 teaspoon fresh thyme, minced
• 2 tablespoons Paul Masson medium dry sherry
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons grated imported Reggiano Parmesan cheese

Instructions:


1. Preheat the oven to 375º Fahrenheit. Place mushroom caps gill side down on a broiler pan and sweat in the oven for ten minutes, until they exude most of their liquid. Blot mushrooms with paper towels to remove excess liquid. Turn mushrooms over and transfer to a clean baking sheet.

2. Heat olive oil in a small skillet over medium-high heat. Add finely chopped mushroom stems, portobello and onion. Cook until soft, about four minutes. Add the garlic, tomato tapenade, basil, parsley and thyme. Cook about three more minutes. Pour in sherry and scrape up any brown bits on the bottom of the pan, cook off alcohol, about two minutes. Remove from heat and season with salt and pepper. Fold in the parmesan cheese and mix until evenly distributed.

3. Use a small spoon to divide the mixture among all the mushroom caps. Bake for 15-17 minutes, until mushrooms are soft and stuffing is brown.

Each serving of 5 mushrooms contains:
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	120       8 g     2 g     0 mg  0 mg  180 g     8 g     3 g     3 g     5 g     6% DV 9% DV 6% DV 5% DV