80--- Green Chile Artichoke Stuffed Mushrooms

There are a million different ways to make stuffed mushrooms! Most recipes call for sausage, cream cheese, cheese, cheese, you get the picture. These are made with cottage cheese!

Mushrooms contain large amounts of selenium. Selenium is an antioxidant that can aid in the regeneration of Vitamins E and C so that they can continue to fight free radicals. In turn, this nutrient may help prevent cancer, especially prostate cancer. Some studies have shown that individuals with low selenium status had higher incidences of arthritis.

We are all getting older, except for my husband, who seems to be getting younger (bugger). So bring on the mushrooms!

Green Chile Artichoke Stuffed Mushrooms

Serves 8

16 medium baby portabella mushrooms, washed (just before using) and stems removed

1/2 cup canned diced green chiles

8 artichoke heart quarters (canned)

1/4 cup 2% lowfat cottage cheese

1/4 cup Parmesan cheese

1 tsp cumin

1 tsp garlic salt

4 roma tomatoes, diced

2 Tbsp olive oil

Preheat oven to 350 degrees. In a food processor, combine 4 artichoke hearts, 1/4 cup diced green chiles, cottage cheese, 2 Tbsp Parmesan cheese, and cumin. Blend until smooth. Slice remaining artichoke hearts into thin strips. Mix artichoke and remaining green chiles into cheese mixture.

Spray a baking dish (I used a round one) with cooking spray. Add diced tomatoes and drizzle olive oil over pieces. Stuff each mushroom with cheese mixture and place in baking dish, in between tomatoes. Sprinkle entire dish with garlic salt and remaining Parmesan cheese.

Bake for 20-25 minutes, until mushrooms are hot and bubbling!

Nutrition Info per 2 mushrooms (and some tomatoes): 81 calories, 4.4 g fat, 1 g saturated fat, 3.6 g protein, 6 g carbohydrates, 2 g fiber