Here's another thing I found while housecleaning: a handwritten recipe from Mom for her famous Baked Stuffed Mushrooms! I must have been planning a party or [gasp] considered cooking for a date.

But just because I don't cook doesn't mean the world should be deprived of Mom's classic recipe. Just looking at it makes me hungry. I could live on these things.

So, here you go. Despite the lowfat ingredients, I can assure you that this hors d'oeuvre is as cool and retro as it gets—a real early-Sixties cocktail-party item. If you use the recipe, please write to me and I will forward all compliments to the chef:

4 T. lowfat margarine

1 tsp. grated onion

1/2 cup Italian bread crumbs

1 T. healthy spaghetti sauce

Directions:

1. Wash mushrooms [You gotta love my mom. She knew I was not a cook.]
2. Take stems out of caps.
3. Chop stems
4. Add grated onion.
5. Melt margarine in pan.
6. Brown stems and onion in frying pan.
7. Add other ingredients to pan.
8. Stuff mushroom caps with mixture.
9. Place in microwave-safe dish: glass or heavy plastic. [I love it! Only a mom could have added that qualification of microwave-safe materials. And she was so thoughtful to give me a microwave recipe, so I wouldn't have to use my scary, "Honeymooners"-era gas oven.]
10. Cover with plastic wrap.
11. Vent wrap by piercing once with fork.
12. Microwave on high for 5-6 minutes.