"I've always loved to prepare stuffed mushrooms and came up with this low-fat version that tastes just as good as my original recipe. When I serve this at dinner parties and for my family, I receive nothing but compliments." -CL Reader
1 tablespoon butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 garlic cloves, minced
2/3 cup fat-free cottage cheese
2 teaspoons Worcestershire sauce
1/3 cup Italian-seasoned breadcrumbs
24 button mushroom caps
1/2 teaspoon paprika
3 tablespoons grated fresh Parmesan cheese
How to Make It
Preheat oven to 350°.
Melt butter in a nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Stir in cottage cheese and Worcestershire sauce, stirring until cheese melts. Remove from heat; stir in breadcrumbs. (Mixture will be thick.) Spoon mixture evenly into mushroom caps.
Place the mushroom caps in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle mushrooms evenly with paprika. Bake at 350° for 20 minutes or until tender. Sprinkle with Parmesan cheese.
My dad doesn't cook but he needed an appetizer for a party so I gave him this recipe because the weren't many ingredients and the ones it did have were basic. He made it exactly like it was listed (maybe a couple extra mushrooms) and it was a big hit. Nothing left over. He then made them for Thanksgiving dinner and one of our neighbors ate half of them and he usually doesn't do many appetizers. This is now his go to appetizer. It doesn't need anything added or subtracted.
These were so delicious! I made this once the other night and then again today because they were so yummy! I orginally made it as a side to go with some chicked I made, but I will also be making it in the future as an appetizer for a cocktail party I'm attending. I loved these and so did my family!
I think these are very tasty, but I only gave them three starts because they didn't blow me away. I feel like they needed something, like turkey sausage or mozzarella. I'd definitely adjust for that next time. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2009/12/spinach-and-artichoke-dip-stuffed.html
I made these for company last night. Good but not great; somewhat on the bland side and the stuffing was mushy. The cottage cheese doesn't melt completely like directed and the little amount of parmesan sprinkled on top doesn't do the trick.
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