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Stuffed Mushrooms

Photo: Karry Hosford
Yield 6 servings (serving size: 4 mushrooms)
"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

Ingredients

  • 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
  • Cooking spray
  • 1/2 teaspoon paprika
  • 3 tablespoons grated fresh Parmesan cheese

Nutrition Information

  • calories 104
  • caloriesfromfat 29 %
  • fat 3.4 g
  • satfat 1.9 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 8.2 g
  • carbohydrate 11.4 g
  • fiber 1.7 g
  • cholesterol 10 mg
  • iron 1.3 mg
  • sodium 358 mg
  • calcium 75 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.