Stuffed Mushroom Caps with Spinach
source: recipe and photograph created by Peggy Bucholz
www.finedinings.com
Recipe Type: appetizer, mushroom, spinach, cheese, shrimp, mustard, breadcrumbs
Prep Time: 25 min
Cook Time: 20 min
Total Time: 45 min
Yield: 50 appetizers
Ingredients
50 large button mushrooms (1-2 ounces each)(3-6 pounds, depending on size)
1 tablespoon extra-virgin olive oil
1-1/2 tablespoons garlic, minced
1 tablespoon oregano
1 pound 8 ounces chopped, frozen spinach, thawed
12 ounces low-fat cottage cheese (1-1/2 cups)
3 cups green onions, minced
2 ounces grated parmesan cheese (1/2 cup)
12 ounces cooked tiny shrimp
1 cup seasoned Italian bread crumbs (3 ounces)
3 tablespoon Dijon-style mustard
1 to 2 teaspoons Tabasco sauce
Salt, to taste
4 tablespoons butter
Directions
Preheat oven to 400 degrees F.
Clean mushrooms with a damp cloth, remove stems and chop finely. Place mushroom caps in a greased baking dish stem-side up. Set them aside.
In a skillet, heat extra-virgin olive oil, add chopped mushroom stems, minced 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,
green onions, grated parmesan cheese, shrimp, bread crumbs, Dijon mustard and
Tabasco sauce. Mix well, taste for seasoning, add salt if needed.
Stuff mushroom caps generously with filling, (there may be some extra); dot with butter. Bake for 15-30
minutes until mushroom caps are tender. If desired broil briefly to brown stuffed mushrooms. Serve warm or cold.
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Wine
recommendation: Pinot Gris; Chardonnay |
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