Stuffed
Mushroom Caps
source: recipe and
photograph created by www.finedinings.com
so easy to make
.....low fat delicious filling of spinach, shrimp and Tabasco sauce
great for cocktail parties, buffets, potlucks
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 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, they are delicious!
Wine
recommendation: Shiraz
|
