"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.