Cheesy Stuffed Mushrooms

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Prep Time

20mins

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Time to Table

30mins

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Serves

16

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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

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

  1. 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.
  2. Heat the oven to 375 degrees.
  3. Spray a baking pan with cooking spray.
  4. 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.
  5. Spoon a scant tablespoon of filling into each mushroom cap. Top each with about 1/2 teaspoon of bread crumbs.
  6. 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.
  • Calories:22
  • Cholesterol:1
  • Protein:3
  • Sodium:82
  • Sodium:83
  • Sugars:1
  • Total Carbohydrate:2

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