Cottage Cheese Stuffed Mushrooms
These protein-rich, low-carb stuffed mushrooms are ideal for a light, satisfying breakfast or snack. The creamy cottage cheese filling is packed with herbs and flavor while being weight-loss friendly.
Ingredients
6 large button mushrooms (stems removed)
1/2 cup cottage cheese (low-fat preferred)
1 garlic clove, minced
1 tbsp chopped fresh parsley
1 tbsp chopped green onions
1/4 tsp black pepper
1/4 tsp chili flakes (optional)
1 tbsp grated parmesan (optional)
Olive oil spray
Instructions
1. Preheat oven to 375°F (190°C).
2. Clean mushrooms and remove stems. Lightly spray with olive oil and place on a lined baking tray.
3. In a small bowl, mix cottage cheese, garlic, parsley, green onions, pepper, and chili flakes.
4. Spoon mixture evenly into each mushroom cap. Top with a sprinkle of parmesan if using.
5. Bake for 15–18 minutes, until mushrooms are tender and tops slightly golden.
6. Serve warm.
Nutritional information
* Calories: 110
* Protein: 10g
* Carbs: 6g
* Fat: 5g
* Fiber: 1g
Tips & Variations
* Add spinach or chopped sun-dried tomatoes for extra flavor.
* Use crumbled tofu instead of cottage cheese for a vegan version.
* Serve with a slice of whole grain toast for a more filling meal.
Frequently asked questions
Q: Can I prepare these in advance?
A: Yes! Fill the mushrooms and store covered in the fridge up to 24 hours before baking.
Q: Are they freezer-friendly?
A: Best enjoyed fresh, but can be frozen after baking and reheated in the oven.