Ingredients:
7-8 ounces mushrooms, chosen for broad caps
Juice of 1/2 lemon or 2 tablespoons lemon juice
1 tablespoon reduced-calorie margarine
1 small rib celery, minced
2 ounces salad shrimp, chopped
Additional few drops lemon juice
A few sprigs fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon salt
Freshly ground pepper to taste
2 tablespoons dried bread crumbs

Instructions:
Wipe the mushrooms with a paper towel to remove dirt. Remove and mince the stems.

Bring a 2-quart saucepan half full of water with the lemon juice to a boil. Immerse cleaned mushroom caps and boil 2 minutes or just until softened. Drain on a towel, rounded side up.

Meanwhile, melt the margarine in a 8-inch nonstick skillet over medium heat. When foamy, add the minced mushroom stems and celery and cook, covered, 2-3 minutes, stirring often.

Add the shrimp, lemon juice, thyme, salt, pepper, and bread crumbs. Turn heat to high, cook 30 seconds more, uncovered.

Remove shrimp mixture from heat. Place a heaping teaspoon on each mushroom cap. Place stuffed mushrooms on a baking sheet.

Broil until bubbly, 6-8 minutes.

Reference: Underwood, Greer. Gourmet Light: simple and sophisticated recipes for the health conscious cook. The Globe Pequot Press, 1985.

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