Cheesy Stuffed Mushrooms
Prep Time
20mins
Time to Table
30mins
Servings
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
Tips
Tasty Twist:
Chopped fresh parsley can be substituted for the basil.
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
Tips
Tasty Twist:
Chopped fresh parsley can be substituted for the basil.
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 breadcrumbs.
- Bake the mushrooms for 10 minutes or until the breadcrumbs are toasted and the mushrooms are heated through. Let stand 5 minutes before serving.
- Calories:22
- Cholesterol:1
- Protein:3
- Sodium:82
- Sodium:83
- Sugars:1
- Total Carbohydrate:2
