Lindsay's Stuffed Portabella Mushrooms

Quick, easy and low fat. I serve this alone or over pasta. The filling has enough flavor that you don't need additional sauce. Any filling that doesn't fit in the mushroom caps can be added around the sides of the mushrooms and served over pasta too. Just a tip, use fresh parmensan for this recipe; if you don't want to grate it, thinly shaved parmesan will work too. Can easily double the recipe to serve more people.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 2  large portabella mushroom caps, cleaned and stems discarded
• 1 (6 1/2ounce) jar  marinated artichoke hearts, chopped (reserve half of the liquid for mix)
• 5  kalamata olives, chopped
• 2  roma tomatoes, chopped
• 1  zucchini, chopped
• 1⁄3 cup cottage cheese
• 1⁄4 cup parmesan cheese, grated
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon dried basil
• 1  teaspoon  onion flakes
•  black pepper

Directions

1. Spay 8x11 glass dish with nonstick cooking spray.
2. Add mushroom tops to dish with the tops down to create a bowl.
3. Mix remaining ingredients together, and spoon into mushroom caps. Extra filling can be added around mushrooms.
4. Bake at 400 degrees covered for 10 - 12 minutes. Bake uncovered an additional 12 minutes or until cheese mixture starts to brown a little bit. serve.