Spinach and garlic cottage cheese stuffed mushrooms
45 min · 17 g protein · 163 cals / serving
Juicy roasted chestnut mushrooms filled with a creamy, garlicky spinach and cottage cheese stuffing with parmesan and a little mozzarella, topped with crisp golden breadcrumbs and baked until bubbling. One-bite party food that tastes like spinach dip in an edible cup.
Ingredients
- 24 medium mushrooms (about 1 lb) crimini mushroom, stems removed and finely chopped
- 1 tsp olive oil
- 3 cloves garlic, minced
- 7 cups baby spinach
- 1 cup cottage cheese (1%), drained in a sieve for 10 minutes
- 1/4 cup grated parmesan, or a vegetarian hard cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 tsp lemon zest
- a pinch red pepper flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tbsp breadcrumbs, panko or dried
- 2 tbsp fresh parsley, chopped
Steps
- Heat the oven to 400°F. Twist the stems out of the mushrooms and chop them finely. Set the caps gill side down on a lined tray and roast for 10 minutes; they release their water now instead of into the filling. Turn them over and pour off any liquid.
- Meanwhile, heat the oil in a large pan over medium-high heat, add the chopped stems and cook for 4 minutes until browned and dry. Add the garlic for 30 seconds, then the spinach, and stir until wilted. Tip into a sieve and press out as much liquid as you can.
- Mash the drained cottage cheese with a fork until the curds are small (don't blend it; blended cottage cheese turns runny in the oven), then beat in the egg white, which sets the filling as it bakes. Mix in the spinach mixture, the parmesan, mozzarella, lemon zest, pepper flakes, salt and pepper.
- Fill the caps generously, sprinkle with the breadcrumbs and bake for 12–15 minutes until the tops are golden and the filling is bubbling at the edges. Scatter with parsley and serve warm.
Good to know
Why roast the caps first?
Mushrooms are mostly water. Roasting them empty and pouring off the juice is what stops a puddle forming under each one and keeps the filling creamy instead of runny.
Make ahead?
Roast the caps and mix the filling up to a day ahead, keep them separately in the fridge, and fill and bake just before guests arrive; add 3–4 minutes since they start cold.
Meatier?
Brown 3 1/2 oz of lean Italian sausage with the stems and cook it through before adding the garlic.
Per
- Calories
- 85
- Protein
- (43%)
- 9 g
- Fat
- (31%)
- 3 g
- Carbohydrates
- (26%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 295 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 652 kcal goes into the pot and 1016 g of ingredients comes out as about 770 g of food: 85 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.