1 pound mushrooms, cleaned and stems removed (about 24). Finely chop the stems.
1 onion, minced
2 shallots, minced
1 garlic clove, minced
1/2 teaspoon dried dill weed
1 teaspoon oil
1/2 cup finely crushed garlic croutons,
1/2 cup unflavored non-fat yogurt or low-fat sour cream
4 tablespoons grated Parmesan cheese
paprika
Prepare mushrooms and place them on a non-stick baking pan. In a skillet, sauté together mushroom stems and next 5 ingredients until onion and shallots are soft and liquid rendered is evaporated.
In a bowl, mix together onion mixture, garlic croutons and yogurt until blended. Fill mushrooms with about 1 tablespoon filling and sprinkle tops with grated Parmesan and paprika. Bake at 350 degrees about 20 minutes. Broil for a few seconds to brown tops. Serves 8.
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