Holiday Veggie-Stuffed Mushrooms

Ingredients

• Nonstick cooking spray
• 16 DOLE^® Mushrooms
• ¼ cup unsalted vegetable stock
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• ½ cup finely chopped DOLE^® Broccoli
• ½ cup finely chopped DOLE^® Carrots
• ½ cup finely chopped DOLE^® Red Onion
• ¼ cup fat free cream cheese
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup fat free cottage cheese
• 3 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 375°. Spray a rimmed baking pan with nonstick cooking spray. Carefully separate stems from mushroom caps; finely chop stems. Place mushroom caps, gill side up, on prepared pan; drizzle with stock. Bake 15 minutes; reserve any liquid remaining in caps.
2. Heat oil in a large skillet over medium-high heat; add mushroom stems and cook 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broccoli, carrots, onion and reserved mushroom liquid; cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in cream cheese, salt and pepper; cook 2 minutes or until cheese melts, stirring frequently. Remove from heat; stir in cottage cheese. Makes about 1 cup.
3. Fill each mushroom with 1 tablespoons vegetable mixture; sprinkle with Parmesan cheese. Bake mushrooms 12 minutes or until golden brown and heated through. Makes 16 stuffed mushrooms.