Chez Starz

This tasty mushroom recipe is from the first diet plan that ever worked for me. It doesn’t taste like diet food because of the yummy melted cheese! From Suzanne Somers’ Get Skinny on Fabulous Food cookbook, these are cheesy and tasty, with no rice or bread. They are easy to make and can be served as an appetizer if you are entertaining.

The picture above is my mom and children enjoying Tofino on Vancouver Island.

Ingredients:

• 1 pound mushrooms
• 4 TBS butter
• 4 shallots, finely chopped
• 1 TBS chopped thyme, parsley, or tarragon (she uses fresh lemon thyme in the book, but I have trouble finding that)
• Salt and pepper
• 1/2 cup grated Parmigiano Reggiano
• 2 TBS olive oil
• 1/2 cup dry white wine

Directions:

Carefully pull stems off the mushrooms; finely chop the stems. Select the 12 largest caps and set aside for filling. Finely chop the remaining mushrooms. Melt the butter in a large skillet, add shallots, and sauté until golden brown. Add chopped mushrooms and herbs and sauté until brown and crispy. Add wine and cook off the alcohol for about 3 minutes. Remove from heat and preheat the broiler.

Place the mushroom mixture in a mixing bowl with 1/2 the cheese, and stir until well combined. Lightly rub the caps with oil and place on a cookie sheet. Fill each cap and sprinkle the remaining cheese on top. Broil for 5 minutes. The cheese should be bubbly and the caps slightly browned.