Stuffed Mushroom Caps

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.