Stuffed Mushrooms with Cottage Cheese and Tomato

Recipe from Kate Logan

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Stuffed Mushrooms with Cottage Cheese and Tomato

Cooking time: 45 min

Servings 4

In order to diversify the usual menu, you should think not only about hot dishes, but also about snacks. They are much easier and faster to make. Therefore, they can often decorate your table on ordinary days. Today's recipe for stuffed champignons is very simple to prepare, but nevertheless, the dish turns out to be nutritious and tasty. It is able to please connoisseurs of tasty and satisfying food. In addition, the body receives all the necessary nutrients.

Champignons

16 pcs.
Tomatoes

4 pcs.
Spinach

4 oz.
Salt

pinch (or to taste)
Cottage cheese

4 oz.

Calories

74 kcal
Protein

8 g
Fat

1 g
Carbohydrates

7 g

Wash and then remove the stalks of the mushrooms and use a spoon to remove the middles. Chop the mushroom stalks, then wash and chop the tomatoes (without seeds) and spinach. Add the cottage cheese and salt.
Mix well.
Tightly stuff the mushrooms caps. Place them on a greased baking sheet or foil and put them in a preheated oven at 354 °F for half an hour.

Drain the liquid that forms after roasting the mushrooms.
Great for those who look after their figure, and for the rest, you can replace the cottage cheese, add ham or sour cream, a lot of options.