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Cheesy Stuffed Mushrooms

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Prep Time

20mins

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Time to Table

30mins

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Servings

16

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Ingredients

  • 1/4 cup chopped sun-dried tomatoes (not oil packed)
  • 1 cup Daisy Cottage Cheese
  • 1/4 cup chopped chives
  • 2 tablespoons chopped fresh basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 16 large button mushrooms, stems removed
  • 3 tablespoons whole wheat bread crumbs

Tips

  • Tasty Twist:

    Chopped fresh parsley can be substituted for the basil.

Ingredients

  • 1/4 cup chopped sun-dried tomatoes (not oil packed)
  • 1 cup Daisy Cottage Cheese
  • 1/4 cup chopped chives
  • 2 tablespoons chopped fresh basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 16 large button mushrooms, stems removed
  • 3 tablespoons whole wheat bread crumbs

Tips

  • Tasty Twist:

    Chopped fresh parsley can be substituted for the basil.

Directions

  1. Place the sun-dried tomatoes in a glass measuring cup. Pour 1 cup of boiling water over the tomatoes: soak for 5 minutes or until softened. Drain the tomatoes.
  2. Heat the oven to 375 degrees. Spray a baking pan with cooking spray.
  3. In a medium bowl, stir together the drained tomatoes, the cottage cheese, chives, basil, salt, and pepper. Place the mushrooms, stem-side down, on a baking pan, spray with cooking spray. Turn the mushrooms back stem-side up.
  4. Spoon a scant tablespoon of filling into each mushroom cap. Top each with about 1/2 teaspoon of breadcrumbs.
  5. Bake the mushrooms for 10 minutes or until the breadcrumbs are toasted and the mushrooms are heated through. Let stand 5 minutes before serving.
  • Calories:22
  • Cholesterol:1
  • Protein:3
  • Sodium:82
  • Sodium:83
  • Sugars:1
  • Total Carbohydrate:2

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