These cottage cheese stuffed mushrooms are a great tasting, low calorie, protein packed appetizer that you can make in about 30 minutes, and enjoy without wrecking your appetite.
Ingredients & Nutrition
These are a great option if you’re looking for a protein packed appetizer that’s low in saturated fats and carbohydrates. Replacing full fat cheeses with whipped low fat cottage cheese makes these mushrooms much lighter than most and reduces the saturated fat to about ¼ gram per mushroom (3 grams for the whole recipe).
Approximate Nutrition Facts for full recipe (12 mushrooms)
- Protein ~17–20 g
- Carbohydrates ~18–22 g
- Fiber ~3–4 g
- Total Fat ~14–17 g
- Monounsaturated fat: ~10 grams
- Polyunsaturated fat: ~1.5 grams
- Saturated Fat ~3 g
- Calcium ~120–150 mg
- Potassium ~1,200–1,400 mg
- Calories ~270–300 kcal
Ingredients
- Mushrooms – Crimini, Baby Bella, or White
- Onion
- Bread crumbs – use whole wheat crumbs to boost the fiber
- Low fat cottage cheese – I prefer cultured both for taste and probiotics
- Garlic
- Extra virgin olive oil
- Parsley flakes
- Nutritional yeast optional
Instructions
Gather mushrooms, onion, cottage cheese, bread crumbs, garlic, parsley flakes, and nutritional yeast (optional).- Preheat oven to 400℉.
- Clean mushrooms, and gently remove stems.
- Mince ¼ cup yellow onion, mushroom stems, and 1 clove garlic
- Heat skillet over low heat.
- Sauté onions and mushroom stems in 1 tablespoon olive oil until all the liquid has evaporated.
- Add garlic, and continue to sauté until the garlic is fragrant, about 1 minute.
- Remove from heat and allow to cool a little.
- Puree ½ cup cottage cheese in a food processor until smooth.
- In mixing bowl combine ¼ cup bread crumbs, cottage cheese, sautéd vegetables, ½ teaspoon parsley, and ¼ teaspoon nutritional yeast (optional).
- Season with salt and pepper.
- Line baking pan with parchment paper (optional).
- Optionally lightly brush mushroom caps with olive oil.
- Stuff mushrooms and lay them out on the baking sheet.
- Bake at 400℉ for 15 minutes.
Cottage Cheese Stuffed Mushrooms
These low fat stuffed mushrooms are a great tasting appetizer that you can make in about 30 minutes, and enjoy without bloat or guilt.
Servings: 12 mushrooms
Calories: 32kcal
Ingredients
- 12 mushrooms crimini, baby bella, or white
- ¼ cup yellow onion
- ¼ cup bread crumbs
- ½ cup cottage cheese prefer low fat, cultured
- 1 clove garlic
- 1 tablespoon olive oil extra virgin
- ½ teaspoon parsley
- ¼ teaspoon nutritional yeast optional
Instructions
- Gather mushrooms, onion, cottage cheese, bread crumbs, garlic, parsley flakes, and nutritional yeast (optional).
- Preheat oven to 400℉.
- Clean mushrooms, and gently remove stems.Mince ¼ cup yellow onion, mushroom stems, and 1 clove garlic
- Heat skillet over low heat.Sauté onions and mushroom stems in 1 tablespoon olive oil until all the liquid has evaporated.Add garlic, and continue to sauté until the garlic is fragrant, about 1 minute.Remove from heat and allow to cool a little.
- Puree ½ cup cottage cheese in a food processor until smooth.
- In mixing bowl combine ¼ cup bread crumbs, cottage cheese, sautéd vegetables, ½ teaspoon parsley, and ¼ teaspoon nutritional yeast (optional).Season with salt and pepper.
- Line baking pan with parchment paper (optional).Optionally lightly brush mushroom caps with olive oil.Stuff mushrooms and lay them out on the baking sheet.Bake at 400℉ for 15 minutes.
