Stuffed Mushroom Caps

Name: Stuffed Mushroom Caps
Ingredients: 40 large fresh mushrooms; 3/4 teaspoon olive oil; 2 teaspoons garlic, minced; 3/4 teaspoon oregano; 6 ounces frozen chopped spinach, thawed; 1/3 cup low fat cottage cheese; 1/4 cup green onion, minced; 2 tablespoons parmesan cheese, grated; 3 ounces baby shrimp, cooked; 1/4 cup Italian seasoned breadcrumbs; 1 tablespoon Dijon mustard; 1/2 teaspoon Tabasco sauce

12 ingredients

5 steps

Ingredients

40 large fresh mushrooms
3/4 teaspoon olive oil
2 teaspoons garlic, minced
3/4 teaspoon oregano
6 ounces frozen chopped spinach, thawed
1/3 cup low fat cottage cheese
1/4 cup green onion, minced
2 tablespoons parmesan cheese, grated
3 ounces baby shrimp, cooked
1/4 cup Italian seasoned breadcrumbs
1 tablespoon Dijon mustard
1/2 teaspoon Tabasco sauce

Directions

1

Preheat oven to 400° degrees F.
2

Remove stems from mushrooms and chop finely; Place mushroom caps on baking sheets, stem-side up; Set aside.
3

In a skillet, heat oil and add chopped mushroom stems, garlic, and Oregano; Cook over medium heat for 5 minutes, stirring often; Transfer mixture to a mixing bowl.
4

Squeeze moisture out of spinach and add to cooked mushrooms with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco; Mix well; Top mushrooms generously with filling.
5

Bake at 400° degrees for 15 minutes until mushrooms are tender; Serve warm.