Low Carb Spinach Stuffed Mushrooms - cooking recipe

Ingredients

8 ounces button mushrooms, - 4 packages
16 ounces of 2% cottage cheese
8 ounces feta cheese
1/2 - 3/4 cup shredded mozzarella cheese
1 1/2 cups thawed and drained frozed chopped spinach
1/2 tablespoon oregano
1/2 tablespoon onion powder
1 tablespoon garlic powder
seasoning salt
olive oil

Preparation

Pre-heat oven to 425.
Wash, dry and de-stem mushrooms. Save stems for another use or throw away.
In a large bowl, mix undrained cottage cheese, feta, mozarella, spinach, oregano, onion powder and garlic powder.
Stuff each mushroom cap with 1 - 2 Tb of cheese filling, depending how big your mushrooms are. Don't be afraid to overfill a bit.
Place mushrooms on a baking sheet that has been sprayed w/Pam.
Lightly spray mushrooms with olive oil and sprinkel with seasoning salt.
Cook for 20 - 25 minutes until cheese starts to brown on top.