Cheesy Stuffed Mushrooms

By mahto

Ingredients

• 1/4 cup chopped sun-dried tomatoes (not oil packed)
• 1 cup Daisy Brand 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

Details

Servings 16
Preparation time 20mins
Cooking time 30mins
Adapted from recipes.sparkpeople.com

Preparation

Step 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. Heat the oven to 375 degrees. Spray a baking pan with cooking spray. 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. Spoon a scant tablespoon of filling into each mushroom cap. Top each with about 1/2 teaspoon of bread crumbs. Bake the mushrooms for 10 minutes or until the bread crumbs are toasted and the mushrooms are heated through. Let stand 5 minutes before serving. Tip: 1/4 cup chopped fresh parsley can be substituted for the basil.

Serving Size: Makes 16 1 mushroom servings