Cottage-Mango Stuffed Mushrooms

I felt like having some stuffed mushrooms but didn't want them drowning in butter. So here's another VERY low calorie recipe that I created from scratch/accident. I thought they were great but my daughters and wife loved them too. I hope you enjoy.

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INGREDIENTS

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660 g Mushrooms (1.5 lb Costco pack - 27 Mushrooms)
20 g Butter (about 1.5 Tbs)
13 g Garlic (3 small cloves finely diced or pressed)
40 g Fat Free Cottage Cheese
40 g Fat Free Dry Curds Cottage Cheese
50 g Mango
2 Tbs Parmesan Cheese
5 g of Liquid Chicken Concentrate (about 1 tsp)
0.5 tsp Black Pepper
0.5 tsp Italiano Seasoning (it's a blend of: oregano, basil, dehydrated veggies, salt, sugar, etc.)
*** 10 g Almond Milk (enough to get the Cottage Cheese mixture to blend)

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DIRECTIONS

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Pop the mushroom stems out and dice in a food processor with the garlic. Brown the stems and garlic in the butter until all the moisture is out (or as much as possible).

Combine the remaining ingredients in the food processor and blend well. It should be the consistency of sour cream. Since I used some dry curd cottage cheese, I had to add 10 grams of Almond Milk to get it to blend. If you don't have dry curd cottage cheese, you could always try straining the regular cottage cheese through a muslin or cheese cloth... no guarantees how this'll work though ;-)

Mix the two stuffing ingredients together and stuff away!

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NOTES

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It looked like I was going to have too much stuffing so I ended up cutting a wee bit of the inside of the mushroom out. The result was 27 stuffed mushrooms that were level (or slightly rounded) with stuffing.

Place each mushroom in a pan (a mini-muffin tray works awesome) and bake at 350°F for about 15 minutes. The mushrooms WILL lose some water... best off not to use a flat cookie sheet!

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NUTRITION FACTS

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Servings: 27 (27 mushrooms)
Calories: 20 / mushroom
*Not a significant source of anything else (everything under 2%).