Tater-Stuffed Mushrooms
Yield
8 servingsPrep
30 minCook
15 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
|
|
| ¾ | cup |
mashed potatoes
made with skim milk |
|
| ¼ | cup |
cottage cheese (low-fat 1%)
|
|
| 2 | tablespoons |
onion soup mix
|
*
|
| ½ | tablespoon |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
|
|
| 177 | ml |
mashed potatoes
made with skim milk |
|
| 59 | ml |
cottage cheese (low-fat 1%)
|
|
| 3E+1 | ml |
onion soup mix
|
*
|
| 7.5 | ml |
margarine
|
|
Directions
Preheat oven to 375℉ (190℃).
Wash mushrooms, carefully removing stems.
Set aside tops.
Chop stems.
Combine chopped stems with remaining ingredients, except margarine.
Spoon onto mushroom tops.
With margarine, grease bottom of jelly roll pan.
Arrange mushrooms on pan.
Bake at 375℉ (190℃) for 10 to 15 minutes or until hot and bubbly.
Serve immediately.
