Description
Elegant, low-carb, protein-rich stuffed mushrooms filled with creamy cottage cheese, spinach, and parmesan.
Ingredients
- 12 large mushrooms
- 1 cup cottage cheese
- ½ cup spinach, chopped
- ¼ cup grated parmesan
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove mushroom stems and gently scoop out centers to create space for filling. Place caps on sheet.
- If spinach is raw, wilt it quickly, then squeeze out liquid and chop.
- In a bowl, combine cottage cheese, spinach, parmesan, garlic, Italian seasoning, salt, and pepper.
- Spoon filling into each mushroom cap, mounding slightly.
- Bake 20–25 minutes until mushrooms are tender and tops are golden.
- Serve warm.
Notes
Wipe mushrooms clean instead of washing. Blend cottage cheese for smoother filling. Add extra parmesan on top for a golden crust. Best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American