Creamy Herb-Stuffed Mushrooms
Ingredients
- 16 large mushrooms (about 1 pound)
- 4 medium shallots or 1 small onion
- 3 cloves garlic
- 3 tbsp butter
- 1 tsp dried oregano
- ½ cup cottage cheese
- 2 tbsp parmesan grated
- 2 tbsp parsley chopped
- ¼ tsp black pepper
- 2 tbsp bread crumbs (unseasoned)
- 1 tbsp extra-virgin olive oil
Instructions
- Preheat oven to 400 degrees.
- Lightly butter a baking dish. Remove stems from mushrooms and place caps in dish.
- Finely chop shallots and garlic (in food processor, if possible) and set aside. Coarsely chop the mushroom stems. Melt 1 tablespoon butter over medium heat, add shallots and garlic and sauté 2 minutes. Add remaining butter, mushroom stems and oregano. Sauté 3-5 minutes, until mushrooms are soft, then remove from heat.
- Combine cottage cheese, Parmesan, parsley, pepper, and shallot-mushroom mixture. Divide evenly into mushroom caps. Sprinkle with breadcrumbs and drizzle with oil. Bake for 15 minutes or until topping starts to brown.