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STUFFED MUSHROOM CAPS




Source of Recipe


FINE DINING


Recipe Introduction


this elegant hors d’oeuvre can be prepared the day ahead and baked just before serving.
The stuffing mixture also makes an excellent filling for chicken breasts or fish fillets.


List of Ingredients





50 large fresh mushrooms (1-2 ounces each) (3-6 pounds, depending on size)
1-tablespoon olive oil
1 1/2 tablespoons garlic, minced
1 tablespoon Oregano
1 pound 8 ounces chopped, frozen spinach, thawed (24 ounces)
12 ounces low-fat cottage cheese (1-1/2 cups)
3 cups green onions, minced
2 ounces grated Parmesan cheese (1/2 cup)
12 ounces cooked tiny shrimp
1 cup seasoned Italian bread crumbs (3 ounces)
3 tablespoons Dijon-style mustard
1 to 2 teaspoons Tabasco sauce



Recipe



Preheat oven to 400° degrees F. Remove stems from mushrooms and chop finely. Place mushroom caps on baking sheets, 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.

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. (There may be some extra). Bake at 400° degrees F. for 15 – 30 minutes until mushrooms are tender. If desired, broil briefly to brown them.