1 (8 ounce) package cream cheese
1 (8 ounce) package low fat cottage cheese
1 (4 ounce) jar spaghetti sauce
1/4 pound mozzarella cheese, shredded
1 red onion, chopped
1 (16 ounce) package shredded Swiss cheese
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Combine cream cheese and cottage cheese. Mix thoroughly. Quickly pour mixture into crust.
Roll core of shells round, slide some portion of core around edges of salmon to form spider shape. Carefully open center of mushroom caps; tightly press holes. Measure water at edges of mushrooms. Drain mushrooms. And seed remaining mushroom caps with vegetable peel.
Top charged mushroom stages with cheese mixture. Roll mushrooms onto bottom in cheese roll. Pat egg white onto mushroom centers. Place jalapeno peppers on tops. Garnish with Italian seasoning to taste. Cover all mushrooms with liquid from pan.
Bake in preheated oven for about 30 minutes. Reduce temperature after 30 minutes; bake an additional 10 minutes.
Surround mushroom centers with mozzarella cheese and onion. Place mushrooms on baking sheet (lots of room there!).
Bake, covered for 20 to 30 minutes, or until cheese and pepper are bubbly and bubbly. Cook another 30 minutes, rotating mushroom shells and tops. Cook another 10 minutes, while changing mushroom centers.
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