Rachel'S Fabulous Nutty Stuffed Mushrooms - cooking recipe

Ingredients

25 white mushrooms (med to large size)
2 cups cornbread (a small loaf will do)
1 small white onion, finely diced
2 tablespoons olive oil
1 cup plain low-fat yogurt
1 teaspoon lemon juice
1 teaspoon minced garlic, divided (2 cloves to be used separately)
1 teaspoon paprika
1/2 teaspoon nutmeg
1/8 teaspoon white pepper
1 (15 ounce) can petite diced tomatoes
1/4 cup cilantro, shredded
1/4 cup shelled walnuts, diced

Preparation

Prep your mushrooms by washing them, then scooping out the stems-- but don't toss those stems, cut them up and put them in a small bowl for now.
Line a cookie sheet with foil or parchment paper and place all the cleaned out mushroom caps on it for easy prep. Preheat the oven to 375\u00b0F.
In a saucepan or frying pan, heat the olive oil.
Saute the diced onion, 1 minced garlic clove (or 1/2 tsp liquidy minced garlic I like to use), and the mushroom steps in the oil until nice and browned. Put this mixture in a small bowl for now.
In a large mixing bowl, mix the plain yogurt with the lemon juice and minced garlic.
Add the paprika, nutmeg, and white pepper.
Pour in the can of diced tomatoes and mix well.
Add the cilantro, walnuts, and browned onion/mushroom mix.
Here comes the most fun part: place the small loaf of cornbread into a bowl and smash it up real good! (If your kids are helping you in the kitchen, I'm sure they'd love this step.).
Divide the crumbled cornbread into approximately 1.5 and 1/2 cup portions. You may have a little more or less. Either way, about 1.5 cups should go into the mixing bowl and 1/2 cup should stay aside.
Carefully spoon the mixture into the mushroom caps with a few millimeters of leeway-- don't overstuff.
Top the caps off with the remaining crumbled cornbread.
Bake for 10-15 minutes or until the sides and tops have browned.
I think they're best served warm, but you can also serve them chilled.