Thyme Stuffed Mushrooms

Submitted by zeldaz51

"Use medium-size mushrooms, 15 in an 8-oz. container, picking out the 12 nicest and chopping the rest. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3/4 vegetable, 1/2 fat."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 12 mushrooms
• Serves: 4

ingredients

• 1 (8 ounce) package medium button mushrooms (white or brown)
• 2 teaspoons olive oil, divided
• 1 tablespoon minced shallot
• 1 garlic clove, minced
• 1 1⁄2 tablespoons dry breadcrumbs
• 1 teaspoon chopped fresh parsley
• 1⁄8 teaspoon dried thyme
• 1⁄8 teaspoon ground black pepper
• salt

directions

1. Preheat oven to 375 Fahrenheit.
2. Rinse and dry mushrooms. Set aside the 12 best for stuffing, removing and reserving the stems. Chop the stems and the extra mushrooms.
3. Pour 1 teaspoons of the olive oil in an 8-inch baking pan and toss the 12 mushrooms in the oil; arrange cavity side up.
4. In a small nonstick skillet, heat the remaining 1 teaspoons oil over medium-high heat. Add the shallot, garlic, and chopped mushrooms.Cook, stirring, until softened, about 2 minutes. Remove from heat and stir in remaining ingredients.
5. Fill the cavities of the mushrooms with the bread crumb mixture. Bake 12 minutes, or until mushrooms are cooked through.