Recipe For Low-Glycemic Stuffed Mushroom Caps
Looking for delicious and healthy appetizers to serve at your next gathering? Our version of stuffed mushrooms is made with cottage cheese so you'll get less fat and more calcium!
Stuffed Mushroom Caps
Yield: 8 servings (serving size: 3 mushrooms)
Preheat over to 350 F
1 tablespoon non hydrogenated margarine
1/2 cup finely chopped onion
1/2 cup finely chopped green bell peppers
3 garlic cloves, minced
2/3 cup low fat cottage cheese
2 teaspoons Worcestershire sauce
1/3 cup Italian-seasoned breadcrumbs
24 button mushroom caps
1/2 teaspoon paprika
3 tablespoons grated fresh Parmesan cheese
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.
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.
Nutritional Information: (per 4 mushroom caps)
Calories: 85 cals
Fat: 3 grams
Protein: 6 grams
Carbohydrate: 8 grams
As always, if you try these, please let us know what you think!