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.
