Spinach Stuffed Mushroom Caps
.
Yield
4 servingsPrep
5 minCook
20 minReady
28 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
mushrooms
fresh |
|
| 1 | x |
spinach, frozen
defrosted, about 1 box |
*
|
| ½ | teaspoon |
dill weed
|
*
|
| ¼ | teaspoon |
nutmeg
|
|
| 4 | ounces |
cottage cheese (low-fat 1%)
|
|
| 2 | ounces |
feta cheese
crumbled |
|
| 4 | tablespoons |
sesame seeds
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
mushrooms
fresh |
|
| 1 | x |
spinach, frozen
defrosted, about 1 box |
*
|
| 2.5 | ml |
dill weed
|
*
|
| 1.3 | ml |
nutmeg
|
|
| 115.6 | ml/g |
cottage cheese (low-fat 1%)
|
|
| 57.8 | ml/g |
feta cheese
crumbled |
|
| 6E+1 | ml |
sesame seeds
optional |
|
Directions
Preheat oven to 350℉ (180℃).
Clean mushrooms.
Remove and dice stems.
Set caps on baking sheet.
Mix all remaining ingredients, except sesame seeds, with the diced stems.
Mound mixture in caps.
Roll in sesame seeds and pat mixture firmly into caps.
Bake 20 minutes or until bits of exposed cheese brown.
