Recipe Day: Low-Glycemic Stuffed Mushroom Caps

Image found here.

New Year's is just around the corner so why not ring it in with some delcious and healthy appetizers. This 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

Ingredients

• 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
• Cooking spray
• 1/2  teaspoon  paprika
• 3  tablespoons  grated fresh Parmesan cheese

Instructions:

1. 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.

2. 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 g

Carbohydrate: 8 g

As always, if you try these, please let us know what you think!

Happy New Year!