A nutritious, cheesy appetizer that can easily be made ahead of time, so it's great for bringing to parties
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 12
Author Meme
Ingredients
12mediummushroomswhite button or portobello
1teaspoonolive oil
1cuponionsdiced
1cupred bell pepperdiced
1clovegarlicminced
4cupsfresh spinachchopped
1tablespoonred wine vinegar
½teaspoonall purpose spice blendsalt free
¼cupcottage cheese
2tablespooncream cheese
¼cupshredded part-skim mozzarella cheese
2tablespoongrated Parmesan cheese
Instructions
Preheat oven to 400°F. Line a baking sheet with tin foil or spray baking sheet with non-stick cooking spray.
Clean mushrooms. Remove stems, scrape out gills, and set aside. Place mushrooms on foil-lined baking sheet, open side down. Bake for 8 minutes. Remove from baking sheet, and dry mushrooms. Dry baking sheet.
Meanwhile, make the mushroom filling. In a large skillet, heat oil over medium. Add bell pepper and onions. Cook for 5 minutes. Stir in reserved mushroom stems and gills. Cook for 3-5 minutes, until mushrooms release their juices. Add in garlic and spinach, and cook until spinach is wilted. Add vinegar and spice blend to vegetables. Cook for 3 more minutes. Remove pan from heat.
Transfer vegetable mixture to a bowl, and stir in cottage cheese, cream cheese, and mozzarella cheese. Mix until well combined.
Stuff each mushroom with 1-2 tablespoons of vegetable-cheese mixture. Place stuffed mushrooms on baking sheet. Bake for 8 minutes. Top mushrooms with ½ teaspoon Parmesan cheese each, and bake for 2-4 more minutes.