Cottage Cheese Protein Tuscan Stuffed Mushrooms
These Tuscan stuffed mushrooms make an inviting appetizer or party bite with a savory, golden finish. They are easy to serve and sure to impress guests.
Ingredients
- 24 Large Cremini Mushrooms
- 2 tablespoons Extra-Virgin Olive Oil, Divided
- 12 oz Italian Chicken Sausage, Casings Removed
- 5 oz Baby Spinach
- 2 cloves Garlic, Minced
- 1 1/2 cups Whole Milk Cottage Cheese, Drained
- 1/2 cup Grated Parmesan Cheese, Divided
- 1/3 cup Chopped Sun-Dried Tomatoes
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Kosher Salt, Divided
- 1/4 teaspoon Black Pepper
- 1/3 cup Panko Breadcrumbs
- 2 tablespoons Fresh Basil, Chopped
Instructions
- Preheat the oven to 400 degrees F. Remove the mushroom stems, brush the caps with 1 tablespoon olive oil, and arrange them hollow sides up in a baking dish.
- Cook the chicken sausage in a large skillet over medium-high heat for 5 to 7 minutes, breaking it into fine crumbles. Transfer the sausage to a mixing bowl.
- Add the spinach and garlic to the same skillet and cook for 2 minutes, until the spinach wilts. Let it cool slightly, then press out any excess moisture.
- Stir the drained cottage cheese, cooked spinach, 1/4 cup Parmesan, sun-dried tomatoes, Italian seasoning, 1/4 teaspoon salt, and black pepper into the sausage.
- Season the mushroom caps with the remaining salt and divide the filling among them. Mix the panko, remaining Parmesan, and remaining olive oil, then sprinkle this mixture over the mushrooms.
- Bake for 20 to 24 minutes, until the mushrooms are tender and the topping is golden. Rest for 5 minutes and finish with fresh basil before serving.
Nutrition
Serving: 1servingCalories: 224kcalCarbohydrates: 10gProtein: 17gFat: 12g