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Easy to make stuffed mushrooms recipe with
a low fat delicious filling of shrimp, cheese and Tabasco sauce
mushrooms are great for cocktail parties, buffets, potlucks, or
serve before a dinner
party
See more of my
easy gourmet appetizers
with photographs for dinner parties
Have you tried my
gourmet
Amuse Bouche Recipes
with photographs?
Stuffed
Mushrooms
Stuffed Mushroom Caps with Spinach
source: recipe and
photograph created by Peggy Bucholz for
www.finedinings.com
Yield: 40 appetizers
40 large button mushrooms
3/4 teaspoon
extra-virgin 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 stems from mushrooms, finely chop and add to a skillet with
olive oil over medium
heat and sauté with garlic and oregano for 5 minutes. Transfer mushroom
mixture to a mixing
bowl.
Add chopped spinach, cottage cheese, green onion, parmesan cheese, shrimp, breadcrumbs, Dijon mustard and Tabasco
sauce to the mushroom mixture mixing well. Stuff mushroom caps generously with the filling. Bake at 400° for
15 minutes. Serve warm or cold, stuffed mushroom caps are delicious!
Wine
recommendation: Shiraz
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