Stuffed Mushrooms

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

Yield: 6 servings (serving size: 4 mushrooms)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 29%
  • Fat: 3.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 8.2g
  • Carbohydrate: 11.4g
  • Fiber: 1.7g
  • Cholesterol: 10mg
  • Iron: 1.3mg
  • Sodium: 358mg
  • Calcium: 75mg

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

Preparation

  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.
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