Mushroom Appetizer
Stuffed Mushroom Caps

Yield: 40 appetizers

40 large button mushrooms
3/4 teaspoon olive oil
2 teaspoons garlic, minced
3/4 teaspoon oregano
6 ounces frozen spinach, thawed, drained, chopped
1/3 cup low-fat cottage cheese
1/4 cup green onions, minced
2 tablespoons parmesan cheese, grated
3 ounces cooked salad shrimp
1/4 cup seasoned Italian bread crumbs
1 tablespoon Dijon mustard
1/2 teaspoons Tabasco sauce

Remove mushroom stems, finely chop and add to a skillet with oil over medium heat and sauté with garlic and oregano for 5 minutes. Transfer to a mixing bowl.

Add spinach, cottage cheese, onion, parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco to the mushroom mixture mixing well. Stuff mushroom caps generously with filling. Bake at 400° for 15 minutes. Serve warm or cold.

Wine recommendation: Shiraz