1 lb. med. to lg. mushrooms
1 med. onion
1 or 2 cloves garlic
2 tbsp. sherry or wine
1 tbsp. oil
1 tbsp. butter
3 tbsp. Italian-seasoned bread crumbs
1/4 tsp. oregano
1/4 tsp. nutmeg (optional)
Salt & pepper to taste
2 tbsp. grated sharp Romano cheese

Remove stems from mushrooms and chop very fine. Combine mushroom stems, onion, garlic, wine, oil and butter in a non-stick skillet which has been sprayed with cooking spray. Cook and stir over medium to high heat until liquid subsides and mixture begins to brown lightly. Remove from heat and stir in bread crumbs and seasonings until well mixed.

Pile mixture into mushroom caps and arrange in a single layer on a shallow non-stick pan or cookie sheet which has been sprayed. Sprinkle Romano cheese onto each cap. Bake uncovered in a preheated 375 degree oven for 12 to 15 minutes. Can be served at room temperature. 70 calories each.