Stuffed Mushrooms
Savory Spinach and Cottage Cheese Stuffed Mushrooms -
A delicious, nutrient-dense bite that features tender Baby Bella mushroom caps loaded with a flavorful, protein-rich filling. Sautéed baby spinach, minced onion, and garlic are seasoned with fresh oregano, basil, and a touch of red pepper flakes, then blended with creamy cottage cheese and egg before being baked to golden, savory perfection.Ingredients
- 2 large packages "Crimini" Baby Bella mushrooms
- 1/2 bag fresh baby spinach
- 1/4 cup minced onion
- 4 cloves garlic minced
- 2 tsp fresh oregano
- 1/4 tsp dried basil
- dash red pepper fakes
- 1 egg
- 1/2 cup cottage cheese
Instructions
- Saute spinach, onion, garlic, oregano, basil, red pepper flakes in pan on medium heat until cooked and moisture is almost gone.
- Remove from pan, cool and chop.
- Mix spinach mixture with egg and cottage cheese in bowl.
- Remove stems from mushrooms, cleaning out the middle a bit to make more room for filling.
- Generously spoon filling into mushrooms.
- Bake at 375 until tops are browning, approximately 35-40 minutes.
Notes
This stuffed mushroom recipe is an excellent, health-conscious choice because it provides an anti-inflammatory, low-carb boost from the antioxidant-rich spinach, garlic, and mushrooms, while substituting heavy breadcrumbs and cream cheese with low-fat, protein-packed cottage cheese. Serve these stuffed caps hot straight from the oven on a warm platter as a savory party appetizer, or arrange them alongside your favorite grilled or roasted main course as an elegant side dish.
- As an Appetizer: Their perfect bite-sized nature makes them an ideal finger food for holiday gatherings, cocktail parties, or dinner starters.
- As a Side Dish: Because they are packed with spinach and protein, a serving of 3 or 4 caps pairs excellently as a warm vegetable side dish alongside roasted meats, poultry, or a crisp green salad.
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