Stuffed Mushrooms with Cottage Cheese and Tomato Duxelle

great appetizer!
Serving Size: 1/3 of recipe
Servings: 3
Calories Per Serving: 200
 
INGREDIENTS
6 Tablespoons Crowley Lowfat Cottage Cheese
15 button mushroom caps, medium
1 Tablespoon butter
1 Tablespoon olive oil
1/3 cup onions, diced
1/2 teaspoon garlic, minced
3 Tablespoon red wine
3 Tablespoon diced tomato, seeded
1/3 cup black olives, pitted and chopped
1/4 cup bread crumbs
Salt and pepper to taste
3 Tablespoons Crowley Lowfat Cottage Cheese

Preheat oven to 425° F.

To clean mushrooms, rinse under cold water and brush gently to remove dirt. Remove the stems and place into a food processor; place the caps on a baking sheet. Finely chop mushroom stems using a food processor on pulse.

Heat butter and olive oil in a sauté pan over medium heat. Add onions, garlic and mushroom stems and pieces. Sauté until translucent, tender and cooked dry, add the red wine and reduce the wine by half its volume. Add diced tomato and remove from the heat.

Add the olives, cottage cheese and breadcrumbs to the mixture for the stuffing. Allow the filling to cool for 20 to 30 minutes.

Fill each mushroom cap with about 1 tablespoon of stuffing.

Top each mushroom with about a teaspoon of cottage cheese and sprinkle with breadcrumbs.

Cook for 10- 12 minutes or until tops are golden brown.