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1. Pre-heat oven or toasted oven to 400 F.
2. Wash mushrooms and spin or dry with paper towel. Dice mushrooms into pieces about 1/2 inches.
3. Heat olive oil in heavy frying pan, add mushrooms and saute about 5 minutes, until mushrooms are starting to brown and all liquid has evaporated.
4. While mushrooms are cooking, combine cottage cheese, Parmesan cheese, whole wheat flour, almond meal, baking powder, spike seasoning, eggs (beaten), and water in a large plastic bowl. Stir together with large spoon.
5. When mushrooms (sliced or diced) are done and slightly cooled, gently stir mushrooms, feta cheese, and green onions into batter. Spray individual silicone muffin cups or silicone muffin pans with non stick spray if desired.
6. If using individual muffin cups, place on cookie sheet. Fill muffin cups nearly full, dividing batter so cups are equally filled. Bake 25 minutes, or until muffins are slightly browned and firm.
(If you don’t have silicone muffin tins, be sure you pan is sprayed well with non-stick spray or olive oil or you’ll have a very hard time getting these out of the pan. You could use foil muffin cups sprayed with non-stick spray in a regular muffin pan.)
7. Serve hot or at room temperature. Can be stored in the refrigerator and reheated in microwave. Don’t microwave more than 1-2 minutes.
