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. Read more: food/recipe/stuffed-mushroom-caps-127160?oc=linkback
Posted on: Mon, 12 Aug 2013 21:02:24 +0000
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