The holiday season is here and your house is full of guests. You need a crowd-pleaser that won’t leave you feeling sluggish. These high protein stuffed mushrooms are creamy, savory, and surprisingly light. They deliver all the comfort of classic spinach dip in one bite.
This recipe is a total game-changer for your next winter gathering. It swaps heavy cream for protein-packed cottage cheese and Greek yogurt. Your guests will love the rich and creamy texture every time. It is a budget-friendly way to feed a hungry crowd. These mushrooms fit perfectly into a healthy reset after the holidays. You get all the flavor without any of the stress.
Why This Recipe Is a Winner
Even if you are a beginner, you can master this recipe. The process is simple and requires very little active prep time. You just mix the filling and stuff the caps. Using a blender for the cheese makes it silky and smooth. You will feel like a pro chef in your own kitchen. This dish is naturally low carb and vegetarian too.
Ingredients You’ll Need
These simple ingredients are likely already in your kitchen or easy to find. Fresh mushrooms and frozen spinach keep this very affordable.
- 16 large white button mushrooms, stems removed
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1/2 cup low-fat cottage cheese, blended until smooth
- 1/4 cup non-fat Greek yogurt
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- Clean the mushrooms with a damp paper towel and carefully remove the stems to create a cavity for the filling.
- In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, and parmesan cheese until smooth.
- Fold in the squeezed dry spinach, garlic powder, onion powder, salt, and black pepper.
- Stir in 1/4 cup of the shredded mozzarella cheese into the mixture.
- Spoon the spinach protein mixture evenly into each mushroom cap, pressing down slightly.
- Arrange the mushrooms on the prepared baking sheet and top each with the remaining mozzarella cheese.
- Bake for 18 to 20 minutes until the mushrooms are tender and the cheese topping is golden and bubbly.
- Allow the mushrooms to rest for 5 minutes before serving to ensure the filling sets.
Best Ways to Enjoy It
Serve these warm on a festive platter for your holiday party. They look beautiful next to a glass of sparkling cider. Pair them with a fresh garden salad for a light lunch. They are a total hit at any gathering you attend. Set the table, light a candle, and enjoy these with your favorite people.
How to Store Leftovers
Store leftovers in an airtight container for up to three days. Keep them in the fridge to stay fresh. Reheat them in the oven at 350°F to keep them firm. Avoid the microwave to prevent the mushrooms from getting soggy. You can even prep the filling a day early for easy entertaining. This makes holiday hosting feel much more manageable.
Tips for Best Results
- Squeeze the spinach very dry to avoid a watery filling.
- Clean mushrooms with a damp cloth instead of running water.
- Pick mushrooms that are similar in size for even cooking.
- Blend the cottage cheese until it is completely smooth.
- Use a small spoon or piping bag to fill the caps neatly.
- Let them rest for five minutes so the cheese sets perfectly.
- Add extra parmesan on top for a salty, golden crust.
Easy Flavor Ideas
- Add a pinch of red pepper flakes for a spicy kick.
- Swap mozzarella for sharp white cheddar for a bolder flavor.
- Try using large portobello caps for a high protein main course.
- Mix in some chopped sun-dried tomatoes for a Mediterranean twist.
Common Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach for this recipe. Just be sure to sauté it first and squeeze out all moisture. Fresh spinach has a lot of water that can ruin the texture.
Will the cottage cheese taste like cheese?
Once blended, the cottage cheese acts like a creamy base. It takes on the flavors of the garlic and parmesan beautifully. Most people will never guess it is the secret ingredient.
I hope these mushrooms bring a little warmth to your winter table. They are so simple to make and always make guests feel special. Happy cooking!
— Katie Wood
Ingredients
- 16 large white button mushrooms, stems removed
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1/2 cup low -fat cottage cheese, blended until smooth
- 1/4 cup non -fat Greek yogurt
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- Clean the mushrooms with a damp paper towel and carefully remove the stems to create a cavity for the filling.
- In a medium mixing bowl, combine the blended cottage cheese, Greek yogurt, and parmesan cheese until smooth.
- Fold in the squeezed dry spinach, garlic powder, onion powder, salt, and black pepper.
- Stir in 1/4 cup of the shredded mozzarella cheese into the mixture.
- Spoon the spinach protein mixture evenly into each mushroom cap, pressing down slightly.
- Arrange the mushrooms on the prepared baking sheet and top each with the remaining mozzarella cheese.
- Bake for 18 to 20 minutes until the mushrooms are tender and the cheese topping is golden and bubbly.
- Allow the mushrooms to rest for 5 minutes before serving to ensure the filling sets.
