These spinach artichoke stuffed mushrooms are the ultimate high-protein appetizer—creamy, savory, and impossible to stop eating. Made with cottage cheese and sour cream for a lighter twist, this easy cottage cheese recipe doubles as a dip if you’ve got leftovers.
Ingredients:
2 tablespoons balsamic vinegar
2 tablespoons olive oil, divided
½ teaspoon salt
1 medium onion
2 cups frozen spinach
1 can canned artichoke hearts, chopped
½ cup Good Culture Organic sour cream
1 cup Good Culture Organic 4% cottage cheese
1 teaspoon salt
1 teaspoon garlic powder
¼ cup parmesan cheese
½ cup mozzarella cheese
Directions:
Preheat the oven to 400F.
Clean the mushrooms, remove the stem and use a spoon to spoon out the gills and make room for the stuffing.
Place mushrooms in a large casserole dish, with the opening you just made in the mushrooms facing up for stuffing.
Combine the balsamic vinegar, olive oil and salt in a small bowl. Spoon this mixture into the mushroom caps.
Bake mushrooms at 400F for 10 minutes.
Preheat a large skillet over medium heat. Saute onions in 1 tablespoon olive oil for 3-4 minutes. Add frozen spinach, chopped artichokes, salt, and garlic powder to onions and stir well. Cook until frozen spinach is defrosted and heated through (5-7 minutes).
Add sour cream, cottage cheese and parmesan cheese to the spinach artichoke mixture. Stir well. Cook 2-3 minutes until the parmesan cheese is melted.
Spoon spinach artichoke mixture into mushrooms and top with mozzarella cheese.
Bake at 400F for 30 minutes.
**Note: you will likely have leftover spinach artichoke mixture, this is great eaten just like dip! Use fresh veggies or your favorite crackers or chips!