Recipe: Mushrooms Stuffed with Garlic Puree

MUSHROOMS STUFFED WITH GARLIC PUREE

1 large yellow-fleshed or baking potato, 8-10 ounces
1/4 cup thinly sliced garlic
1/2 cup lowfat milk
1 tablespoon extra virgin olive oil
6 large white mushrooms, stems removed
Salt and freshly ground pepper
1 tablespoon minced chives, for garnish (optional)

Peel the potato and cut it into half-inch pieces. Place in a deep saucepan. Add the garlic and milk. Bring to a boil, cover, and reduce the heat so the milk simmers gently; it will foam somewhat. When the potatoes are tender, about 15 minutes, transfer the contents of the pot to a medium bowl.

With a fork, mash the potato mixture to a smooth puree. Mix in the olive oil. Season to taste with salt and pepper. (The puree may be refrigerated in a closed container for 1-2 days.)

TO SERVE:
Spray a medium-size non-stick skillet with cooking spray. Place the six mushroom caps in the pan, top down. Sprinkle a bit of salt and pepper in the cavity of each mushroom. When they have browned, 6-8 minutes, turn. Season the tops of the caps and cook until well-colored and tender when pierced with a knife in the center, about 4 minutes. Transfer the caps to a plate.

Fill the cavity of each mushroom with 2 tablespoons of the potato puree, smoothing it into a nice mound. Or pipe the puree into the mushrooms using a pastry bag fitted with a decorative tip. If desired, sprinkle with minced chives, and serve.

Each of the six servings contains 78 calories and 3 grams of fat.
Adapted from source: Dana Jacobi for the American Institute for Cancer Research