8mushrooms, wiped clean and stemmed (reserve the stems)
1tablespoonsun-dried tomato shreds, or 2 small sun-dried tomatoes, finely chopped
2cupssmall spinach leaves
1/4cupnon-fat cottage cheese
2tablespoonsgrated Pecorino cheese
Heat oven to 350F degrees. Lightly grease a baking sheet with nonstick spray.
Chop the mushrooms, shallot and garlic in a processor, or by hand.
In a small skillet over medium heat, heat the oil and add the chopped mushroom and shallot mixture.
Stir in the sun-dried tomatoes and cook for about 5 minutes, stirring occasionally to prevent any sticking.
Add the spinach and stir until spinach wilts. Remove from the heat and stir in the cottage cheese and 1 tablespoon pecorino cheese.
Fill the mushrooms with a hefty tablespoon of warmed mushroom and cottage cheese mixture and place on prepared baking sheet. Sprinkle with remaining pecorino cheese.
Bake for 10-12 minutes, or until mushrooms are hot and slightly bubbly. (I used my new Cuisinart Chef's Convection Toaster Oven so I wouldn't have to heat up the whole kitchen.)
This is a good dish to make ahead—up to 3 days—and store UNBAKED, covered in the refrigerator. Bring to room temperature before baking.Crumbled feta cheese can be substituted for the milder cottage cheese and any fresh herbs you may have on hand like thyme, basil or dill would add another layer of deliciousness.Serving size: 2 stuffed mushrooms2*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)2*PointsPlus (Old plan)
Easy Stuffed Mushrooms
Amount Per Serving (2 stuffed mushrooms)
Calories 72Calories from Fat 47
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.