24 large, firm mushrooms
1 tablespoon vegetable oil
1/2 cup finely chopped onion
or 1/2 cup finely chopped shallot
1 tablespoon dried chives
1/3 cup finely ground almonds
1 1/2 teaspoons chervil
1 1/2 teaspoons tarragon
1 1/2 tablespoons parsley salt
to taste pepper
Preheat the oven to 375 degrees.
Clean the mushrooms and trim the dry ends. Remove the stems and carefully scoop out a small bit of the center of the cap to accommodate the stuffing.
Finely chop the mushroom stems and scrapings. Heat the oil in a large, non-stick skillet and add the onion and mushroom bits and cook, stirring occasionally, until the onion has softened and the mushrooms have given off their liquid, about 10 minutes. Add the almonds and herbs and season to taste with salt and pepper.
Stuff the caps with the mixture and bake in preheated oven until browned, 15-20 minutes.
Top with fresh Parmesan cheese.
As prepared, each serving contains 20 calories, 1.5g total fat, 0mg cholesterol, 25mg sodium, 2g total carbohydrate and 1g protein.