2 tsp canola oil or unsalted butter
2 scallions, minced
1 small onion, minced
1/2 pound firm mushrooms, such as Cremini, white button, or Portobello, cleaned and sliced.
1/4 cup Light Mushroom Broth, vegetable broth, or chicken broth
2 large eggs, lightly beaten
1 cup cottage low-fat cheese
1/2 cup sour cream, low-fat or fat free if desired
1/4 shredded mild cheese such as mild cheddar, mild Monterey Jack, etc.
Pinch crumbled dried dill
4 cups cooked pasta, such as penne or ziti, whole wheat if desired
Heat the oven to 425°. In a skillet heat the oil over medium. When hot, add the scallions and onion. Turn down the heat to medium low, and saut? until the scallions and onion are soft and limp, about 8 minutes. Add the mushrooms and saut?, stirring often, until they begin to give up liquid, about six minutes. Add the broth, turn up the heat to medium high, and let simmer for five minutes. Turn off the heat. In a mixing bowl, beat together the eggs, cottage cheese, sour cream, and cheese. Using a slotted spoon, transfer the mushroom mixture from the skillet into the bowl and stir well. Stir in the paprika, dill and pasta. Lightly grease an 8-inch baking pan or coat it with nonstick spray. Pour the mixture into the pan and bake until firm and golden brown, about 45 minutes.
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