It's time for another Tuesday Night Vego Challenge!
I love stuffed mushrooms, and do not make them often enough. These ones make the most of some delicious herbs from my garden. This is a low calorie meal but it's very tasty.
Mushrooms stuffed with Cottage Cheese (serves 2)
2 large flat mushrooms
200g low fat cottage cheese
¼ cup finely chopped herbs (parsley, thyme, garlic chives)
salt and pepper
½ small red onion
4 sun dried tomatoes
1 tsp olive oil
Preheat the oven to 180˚C, and line a baking tray with baking paper. Heat a small non-stick frying pan over a medium heat.
Remove the stems from the mushrooms and place the mushroom caps on the baking tray. Some recipes suggest you peel them and remove the gills, but I don't bother - why waste anything? Just make sure they're clean by wiping with a damp cloth.
Finely dice the mushroom stems, red onion and sun dried tomatoes and sauté in the frying pan with the olive oil until the onion is soft. Remove from the heat and place the cooked vegetables into a bowl. Add chopped herbs, cottage cheese and season with salt and pepper. Mix gently and scoop the mixture into the mushroom caps.
Bake for 15-20 minutes until the mushrooms are cooked and the cheese is golden on top. Serve with a green salad (and some crusty sourdough if you like, but we're on a low carb diet).