Stuffed Mushroom Caps
Makes enough for a crowd and can be prepared the day ahead and baked just before serving.
Servings: 20 - 2 caps per person
- 40 large fresh button mushrooms, cleaned
- 3/4 teaspoon olive oil
- 2 teaspoons garlic, minced
- 3/4 teaspoon oregano
- 6 ounces chopped, frozen spinach, thawed, drained and squeezed dry
- 1/3 cup fat-free cottage cheese
- 1/4 cup green onions, minced
- 2 Tablespoons grated Parmesan cheese
- 3 ounces cooked tiny shrimp
- 1/4 cup seasoned Italian bread crumbs
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Tabasco sauce
Preheat oven to 400° degrees F. Remove stems from mushrooms and chop finely. Place mushroom caps on baking sheets with the trimmed stem-side up. Set them aside.
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.
After spinach has thawed, squeeze until all moisture has been removed. Add spinach to cooked mushrooms along with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco. Mix well. Top mushrooms generously with filling. Bake at 400° degrees F. for 15 minutes until mushrooms are tender. Serve warm.
