Stuffed Mushroom Caps filled with Spinach
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Prep Time: 25 min Cook Time: 20 min Total Time: 45 min Yield: 50 appetizers
50 large 1-2 oz. button mushrooms (3-6 pounds total, 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 oz. low-fat cottage cheese (1-1/2 cups)
3 cups green onions, minced
2 oz. grated parmesan cheese (1/2 cup)
12 oz. cooked tiny salad 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
Preheat oven to 400 degrees F.
Clean mushrooms with a damp cloth. Remove stems, chop finely and set aside. Place caps in a greased baking dish or on baking sheets, stem-side up, set them aside to be stuffed.
In a skillet over medium heat, add olive oil, chopped mushroom stems, garlic and oregano. Cook for 5 minutes stirring often. Transfer mixture to a mixing bowl.
Squeeze moisture out of spinach and add to mushroom stems in the bowl along with cottage cheese, green onions, Parmesan cheese, shrimp, bread crumbs, Dijon mustard and Tabasco sauce. Mix well, taste for seasoning, add salt if needed.
Stuff caps generously with filling, (there may be some extra); dot with butter. Bake for 15-30 minutes until tender. If desired broil briefly to brown them. Serve warm or cold.
|Wine recommendation: Pinot Gris; Chardonnay|