Cooking for Weight Loss ==== Stuffed Mushrooms

Stuffed mushrooms seem to be a favorite of nearly everyone. Even dieters love them. So get ready for those super cute outfits this warm weather and enjoy stuffed mushrooms along the way. This low cal, no-guilt, incredibly delicious version of stuffed mushrooms will help to make all that dieting worthy.

If you are not used to cooking with mushrooms you should know that they are filled with water. This is a sign that you should recognize that mushrooms are like sponges they soak up liquid. A good tip here is to place the mushrooms in the pan with about 2 Tbsp of water or stock of your choice. The liquid will keep the mushrooms from sticking to the bottom of the pan allowing the mushrooms to to render off the liquid that was inside of them. When the liquid is all gone add olive oil it will then spread out so that it touches all rather than just a few places.

After roasting the mushrooms they should have a bit of liquid that you will use to start cooking the filling for your stuffed mushrooms offering it an extra layer of mushroom flavor.


Mushroom-Stuffed Mushrooms

20 large button mushrooms, rubbed clean with a damp cloth
4 shallots, sliced thin
2 cloves of garlic, minced
2 tbsp chopped chives
2 tbsp olive oil, plus more for brushing
1/2 cup parmesan cheese, freshly grated, plus extra for garnishing
Salt

1.  Preheat the oven to 400 degrees.
2. Detach the stems from the mushroom caps and set aside (they should pop right out when you pull them).  Brush the mushrooms caps with olive oil and salt lightly.  Place the mushroom caps on a baking sheet and roast for about 10-12 minutes.
3.  While the mushroom caps are roasting, chop the mushroom stems into small pieces.
4.  When the mushroom caps come out of the oven, drain off the liquid and reserve it.  Remove the mushroom caps and set aside.
5.  Place the mushroom liquid, chopped mushroom stems, shallots and garlic in a saute pan and sauté on medium-high heat for about 5 minutes.  After liquid has cooked off, add chives, olive oil and Parmesan, and sauté on low heat for about 3 more minutes.
6.  Spoon the sauteed mushroom mixture into the roasted mushroom caps.  Garnish with grated parmesan cheese, and serve.

Makes 20 stuffed mushrooms.

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