Stuffed Mediterranean Mushrooms
2/3 cup low-fat cottage cheese
3 ounces feta cheese, crumbled
2 tablespoons fresh snipped dill
1 teaspoon lemon juice
½ teaspoon olive oil
½ teaspoon dried oregano
Salt to taste
30 medium mushroom caps, cleaned and stemmed
Fresh dill sprigs for garnish
White Chocolatini (page 14)
1. Combine the first seven ingredients in a small bowl and mix until blended thoroughly.
2. Spoon about 1 teaspoon of filling into each mushroom cap. Garnish with fresh dill sprigs and serve.
Stuffed mushrooms are wonderful little appetizers that guests can pop in their mouths. Serve on an elegant tray of gold or silver. Some people do not like raw mushroom caps, so if you prefer, you can bake the mushroom caps for about 10 minutes. Just make sure that you allow them to cool before stuffing.