Email to Stella      

Mushrooms: Stuffed Mushroom Caps w/Spinach & Shrimp

Source of Recipe

Peggy B.


List of Ingredients

40 large fresh mushrooms
3/4 teaspoon olive oil
2 teaspoons garlic, minced
3/4 teaspoon Oregano
6 ounces chopped, frozen spinach, thawed
1/3 cup low-fat 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 teaspoonss 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. Bake at 400° degrees F. for 15 minutes until mushrooms are tender. Serve warm.