(0)

Cheesy Stuffed Mushrooms

Cheesy Stuffed Mushrooms
Close X
Calories 22 cals
Total Fat 0 g
Cholesterol 1 mg
Dietary Fiber 0 g
Sodium 83 mg
Protein 3 g
Total Carbohydrate 2 g
(0)

Prep Time: 20 Minutes

Time to Table: 30 Minutes

Serves: 16

Ingredients

  • 1/4 cup chopped sun-dried tomatoes (not oil packed)
  • 1 cup Daisy Cottage Cheese
  • 1/4 cup chopped chives
  • 2 tablespoons chopped fresh basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 16 large button mushrooms, stems removed
  • 3 tablespoons whole wheat bread crumbs

Directions

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.

Reviews

Average Rating:
0 out of 0 5
(0)

Write a Review

* Required Field

* Overall Rating

Thank You

Thanks for your review.

You May Also Like