Stuffed Mushrooms

Stuffed MushroomsRecipe
Photo: Karry Hosford
"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


6 servings (serving size: 4 mushrooms)

Recipe from

Cooking Light

Nutritional 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


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


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.