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  Main Course & One Pot Meals - Vegetarian


July 2009
Stuffed Mushrooms
Sunita Pant Bansal


  • Remove the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top. Mince the stems and place in a small mixing bowl.
  • Place the caps in the prepared baking dish stemmed-side up.
  • Add the cottage cheese, onion, oil, and seasonings to the bowl. Stir to mix well. Divide and spoon the mixture evenly into the mushroom caps.
  • Bake for 12 to 15 minutes, or until tender. Let the mushrooms stand to cool slightly before serving.
Calories: About 150 cals per serving.


  • 4 medium button mushrooms
  • 2 tablespoons crumbled cottage cheese
  • 1 tsp chopped onion
  • 1/2 teaspoon olive oil
  • Salt, to taste
  • Tabasco, to taste (a couple of drops)
  • Oregano, to taste
  • Preheat the oven to 425°F.
  • Lightly mist a small baking dish with olive oil spray.
Sunita's recipes have been prepared by Executive Chef Bhuban Mohan Mridha and Chef dePartie Shaik Kalamuddin Apollo Health City, Hyderabad

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