This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1 lb Large mushrooms (about 30)
3/4 c Mashed potatoes, made with skim milk
1/4 c Low-fat cottage cheese
2 tb Dehydrated onion soup mix
1/2 tb Diet margarine
1. Wash mushrooms, carefully removing stems. Set aside tops. Chop stems.
2. Combine chopped stems with remaining ingredients, except margarine. Spoon onto mushroom tops.
3. With margarine, grease bottom of jelly roll pan. Arrange mushrooms on pan.
4. Bake at 375 F for 10 to 15 minutes or until hot and bubbly.
Makes 30 stuffed caps. About 15 calories each.