Low Fat Stuffed Mushrooms

January 24, 2019

It’s been a while since I’ve posted a recipe,

I wasn’t convinced this one would work well, but the food processor is key to helping the cottage cheese lose its texture. I’ve made them a few times now and the mushrooms are actually pretty killer, so I’ve decided to share.

Given the fact that I can eat very little fat without making myself severely uncomfortable I’ve been doing a lot of low fat recipe adaptations lately, however if you want to go full fat, replace the cottage cheese with full fat cream cheese. :)

Preheat oven to 200c or 350f

Ingredients:

About 600 grams of mushrooms, roughly bite sized is best

3-5 garlic cloves

1 medium onion (about 90grams)

250g fat free cottage cheese

100g cooked ham

1 tbsp dijon mustard

1-2 tsp mustard powder

2 slices of toast

Dried oregano

Garlic granules

Olive oil or 1 cal spray

Topping:

You can use store bought breadcrumbs for this, but I prefer to make my own as they look nicer and you can season them better.

Toast two slices of bread
Pulse (cold) toast in food processor with 1/2 teaspoon garlic granules and 1/2 teaspoon oregano until you reach a texture you’re happy with.
Divide topping in half

Filling:

Wash and dry the mushrooms, then carefully pop out all the stems (save half the stems)
zap 1/2 mushroom stems with onion and garlic in food processor
Fry onion and garlic gently with a tiny bit of olive oil or 1 cal spray until the onions soften
zap ham in food processor with mustard and mustard powder (to a paste)
Add in cottage cheese and blend together (note: if there is a lot of whey in the cottage cheese, drain it first)
Add in cooked mushroom, onion and garlic and blend together.
Remove filling from food processor and fold in half of the breadcrumbs

Assembly:

Line a baking sheet with foil

With a teaspoon, generously fill each mushroom cap leaving a peak on top. The filling should be firm enough that if you flip the filled mushroom upside down, nothing will fall out. If the filling is too loose, it needs some more breadcrumbs to help soak up the moisture.

Dip the top of each mushroom in the breadcrumb mixture, coating all of the exposed filling.

Space evenly on baking sheet and bake for about 20 minutes. They may need a bit longer, but definitely check on them after 20 minutes :)