Searching for a healthy appetizer to dazzle guests this holiday season? Try out these delicious stuffed mushrooms – for once, I have not needed to ‘doctor’ this recipe – it is fabulous as is! At around only 20-25 calories per mushroom (yes, you read that right), you really can’t beat it. The original recipe can be found here – but you can use any brand of cottage cheese, of course. 🙂
1/4 cup chopped sun-dried tomatoes (not oil packed)
1 cup low fat Cottage Cheese
1/4 cup chopped chives
2 tablespoons chopped fresh basil
1/8 teaspoon salt
1/8 teaspoon ground cayenne pepper
16 medium to large button mushrooms, stems removed
3 tablespoons fresh whole wheat bread crumbs
Place the sun-dried tomatoes in a glass measuring cup. Pour 1 cup of boiling water over the tomatoes; soak for 5 minutes or until softened. Drain the tomatoes. Heat the oven to 375 degrees. Spray a baking pan with cooking spray. In a medium bowl, stir together the drained tomatoes, the cottage cheese, chives, basil, salt and pepper. Place the mushrooms, stem-side down, on a baking pan; spray with cooking spray. Turn the mushrooms back stem-side up. Spoon a scant tablespoon of filling into each mushroom cap. Top each with about 1/2 teaspoon of bread crumbs. Bake the mushrooms for 10 minutes or until the bread crumbs are toasted and the mushrooms are heated through. Let stand 5 minutes before serving.
Tip: 1/4 cup chopped fresh parsley can be substituted for the basil.