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.
Rinse and dry mushrooms. Set aside the 12 best for stuffing, removing and reserving the stems. Chop the stems and the extra mushrooms.
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.
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.
Fill the cavities of the mushrooms with the bread crumb mixture. Bake 12 minutes, or until mushrooms are cooked through.