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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I've always loved to prepare stuffed mushrooms and came up with this low-fat version that tastes just as good as my original recipe. When I serve this at dinner parties and for my family, I receive nothing but compliments. -CL Reader Ingredients:
1 tablespoon butter |
1/2 cup finely chopped onion |
1/2 cup finely chopped green bell pepper |
2 garlic cloves, minced |
2/3 cup fat-free cottage cheese |
2 teaspoons worcestershire sauce |
1/3 cup italian-seasoned breadcrumbs |
24 button mushroom caps |
cooking spray |
1/2 teaspoon paprika |
3 tablespoons grated fresh parmesan cheese |
Directions:
1. Preheat oven to 350°.
2. Melt butter in a nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Stir in cottage cheese and Worcestershire sauce, stirring until cheese melts. Remove from heat; stir in breadcrumbs. (Mixture will be thick.) Spoon mixture evenly into mushroom caps.
3. Place the mushroom caps in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle mushrooms evenly with paprika. Bake at 350° for 20 minutes or until tender. Sprinkle with Parmesan cheese.
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