Healthy Stuffed Mushrooms with Cottage Cheese and Nuts

Preheat the oven to 350°F (180°C). Wash the mushrooms and gently remove the stems, keeping the caps intact. Finely chop the stems.

In a dry skillet, lightly sauté the chopped mushroom stems for 2–3 minutes to evaporate excess moisture. Let them cool slightly.

In a bowl, combine the cottage cheese, stems, chopped nuts, egg, garlic, lemon zest, and parsley. Taste and add a pinch of salt if needed.

Stuff the mushroom caps with the filling (about 1–2 tbsp per cap). You can lightly sprinkle breadcrumbs or crushed rolled oats on top for crunch and drizzle with a little olive oil.

Place the stuffed caps in a baking dish. Bake for 18–25 minutes at 350°F (180°C) until lightly golden and the filling is heated through. If the top browns too quickly, cover with foil.