Ingredients:

12 medium mushrooms
2 tablespoons olive oil
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1/8 teaspoon salt
Dash pepper

Preparation

Preheat oven to 350F. Wipe mushrooms with damp cloth. Remove stems and chop fine.
Heat 1 tablespoon oil in large skillet. Saute mushroom caps, on bottom only, 2 to 3 minutes; remove. Arrange, rounded side down, in shallow baking pan.
Heat rest of oil in same skillet. Saute stems, green pepper, and onion until tender – about 5 minutes. Season with salt and pepper; remove from heat.
Spoon mixture into mushroom caps. Bake 15 minutes, or until heated through.
Yields 6 servings.

Ingredients:

1/2 tsp cooking oil
1 medium onion, finely chopped
1 clove garlic, minced
1 1/4 cup fresh mushrooms, finely chopped
2 Tbsp flour
3/4 cup evaporated skim milk
1/4 cup plain yogurt
salt and pepper to taste

Preparation:

Heat oil in a sauce pan, add onion and garlic, saute until softened.
Add the mushrooms and saute about 3 minutes. Sprinkle flour over the mixture, stir and cook 1 minute. Slowly whisk in the milk and bring to a boil, stirring constantly then reduce heat to low and cook 1 minute or until thickened.
Remove from heat and add yogurt, salt and pepper. Serve.

Makes 2 servings.