Rating: 4 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 4

"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

Recipe by Cooking Light March 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 4 mushrooms)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

104 calories; calories from fat 29%; fat 3.4g; saturated fat 1.9g; mono fat 0.9g; poly fat 0.3g; protein 8.2g; carbohydrates 11.4g; fiber 1.7g; cholesterol 10mg; iron 1.3mg; sodium 358mg; calcium 75mg.
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