1/2 cup drained marinated artichoke hearts, chopped

3 tablespoons panko breadcrumbs, divided

2 tablespoons grated Parmesan cheese

2 tablespoons low-fat mayonnaise

1/8 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon ground pepper

Position rack in upper third of oven; preheat broiler to low. Coat a 9-by-13-inch metal baking pan with cooking spray.

Remove and finely chop mushroom stems. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the stems, shallot and garlic and cook, stirring, until the liquid is evaporated, about 5 minutes. Transfer to a bowl and stir in artichoke hearts, 2 tablespoons breadcrumbs, Parmesan, mayonnaise and thyme.

Toss the mushroom caps in another bowl with 2 teaspoons oil, salt and pepper. Stuff each with filling and place in the prepared pan. Combine the remaining tablespoon of breadcrumbs and teaspoon of oil, and sprinkle on the mushrooms.

Broil on the upper rack until the mushrooms are soft and the breadcrumbs are golden, 15 to 20 minutes.

Recipe Nutrition: Per serving: 66 calories; 4 g fat (1 g sat, 2 g mono); 2 mg cholesterol; 6 g carbohydrate; 0 g added sugars; 1 g total sugars; 2 g protein; 1 g fiber; 159 mg sodium; 304 mg potassium.

1/2 Carbohydrate Serving(s)

Exchanges: 1 vegetable, 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)