Mushrooms a La Lasagna
(Serves 4)
½ pound ground beef
1 cup fat-free or low-fat small curd cottage cheese
2 eggs
2 tablespoons of finely chopped green onion
2 tablespoons of freshly chopped parsley
Salt and pepper to taste
½ cup prepared pasta sauce
12 large fresh mushrooms, stems removed
½ cup shredded mozzarella cheese
Preheat your oven to 375 degrees Fahrenheit. Spray a 9X13 inch baking dish with cooking spray.
Cook the ground beef in a skillet over medium heat. Crumble the beef as it cooks and cook until the meat is no longer pink. This will take about 10 minutes. Drain the meat and set it aside to cool slightly.
In a medium bowl, add together the cottage cheese, eggs, onion, parsley and seasonings until they are thoroughly combined. Add the cooked ground beef and mix well.
Remove the stems from the mushrooms and place them hollow sides up in the prepared baking dish. It is best to place them close together. Spoon about one tablespoon of the cheese and meat mixture into the openings of the mushrooms. Anything that is left over can be added between the mushrooms.
Bake the mushrooms in the preheated oven for about 15 minutes or until the cheese filling has set. Remove the mushrooms from the oven and spread the pasta sauce over the mushrooms evenly. Sprinkle mozzarella over the pasta sauce covered mushrooms. Return the dish to the oven and broil them until the cheese is bubbly and just beginning to brown. This will be about 5 minutes. Remove the dish from the oven and allow the mushrooms to stand for about 5 minutes before removing from the dish and serving.