Stuffed Mushrooms

Total time: 20 minutes
   Use white button or brown cremini for this.  If you want to use the larger portabella (not available here) you will probably only want to do 2 or 4, depending on size.  

 Ingredients:

• 8 large mushrooms, (1 1/2 " diameter, 4cm) 12 medium, 16 small...
• 1 tbs olive oil
• 2 shallots
• 2 cloves garlic
• 5 tbs shredded cheese
• 3 tbs Greek yogurt, crème fraiche, or sour cream
• 1 tbs breadcrumbs
• 1 tsp marjoram
• 1 tsp oregano
• 1 tbs Parmesan, optional
• 1/2 cup (4oz, 120ml) tomato sauce

 Instructions:

• Clean mushrooms, removing stems. 
• Finely chop the shallots and mince garlic.
• Heat oil in nonstick skillet over medium-high heat. 
• Add mushroom caps and sauté until light brown, 3 - 4 minutes, turning once. 
• Remove and place on a baking sheet - with a lip so they don't slide off. 
• Add garlic and shallots to pan and sauté until tender, about 5 minutes.
• In small bowl mix yogurt, shredded cheese, herbs and crumbs. 
• Add shallots and garlic and mix well. 
• Spoon mixture into mushroom caps, dividing evenly. 
• Sprinkle with Parmesan.  Bake in 375F (180C) oven for 10 minutes, until they are light brown. 
• To finish: Heat tomato sauce in a small saucepan just until warm. 
• When mushrooms are done remove from oven. 
• Spoon some tomato sauce onto the bottom of 2 small plates. Divide the mushrooms and arrange on sauce.  Serve.  

Note:  If liquid accumulates in the caps before stuffing, stir it into the shallot mixture.