Guilt-Free Party Food

1/2 ounce dried mushrooms (such as porcini or shiitake)
1 cup roughly chopped cremini mushrooms
2 ounces fresh arugula, chopped
3 garlic cloves, minced
2 tablespoon chopped walnuts, toasted
2 tablespoons olive oil
3 tablespoons freshly grated Romano cheese, divided
1/4 teaspoon salt
Freshly ground black pepper
18 cremini mushrooms, about 1 1/2-inches in diameter, stems removed

1. Preheat oven to 350F.
2. Combine dried mushrooms and warm water to cover. Let stand until mushrooms are tender, about 20 minutes. Gently squeeze to remove water.
3. Combine dried mushrooms, chopped cremini mushrooms, arugula, garlic and walnuts in food processor. Pulse until coarsely chopped. Add oil, cheese, salt and pepper. Pulse to combine.
4. Place cremini mushroom caps on a baking sheet. Spoon 1 heaping teaspoon arugula mixture into each cap. Bake 10 minutes. Makes 18 caps.

From Spry Kitchen, Dec. 2008, "Guilt-Free Party Food"

Per piece: 35 calories, 0g fat, 0mg chol., 1g prot., 2g carbs., 0mg chol., 55mg sodium

Recipe by Cheryl Forberg; from Spry Kitchen, Dec. 2008, "Guilt-free Party Food."

1 tablespoon olive oil
2 1/4 cups slivered yellow onions
1/2 teaspoon salt
4 ounces low-fat cream cheese
1/2 cup nonfat Greek style yogurt
4 ounces low-fat sour cream
Freshly ground black pepper

1. Heat olive oil in a large skillet. Add onions and salt. Sauté 35 to 40 minutes until golden brown, stirring occasionally. Set aside to cool.
2. Place cooled onions in food processor. Pulse several times to chop. Remove 1/2 of the onions and place in a mixing bowl. Add the remaining ingredients to food processor. Process until smooth. Spoon into mixing bowl and combine with chopped onions. Serves 10.

From Spry Kitchen, Dec. 2008, "Guilt-Free Party Food"

Per serving: 80 calories, 5g fat, 10mg chol., 3g prot., 5g carbs., 1g fiber, 170mg sodium