Ingredients
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40 large fresh mushrooms
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3/4 teaspoon olive oil
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2 teaspoons garlic, minced
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3/4 teaspoon oregano
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6 ounces frozen chopped spinach, thawed
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1/3 cup low fat cottage cheese
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2 tablespoons parmesan cheese, grated
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3 ounces baby shrimp, cooked
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1/4 cup Italian seasoned breadcrumbs
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1 tablespoon Dijon mustard
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1/2 teaspoon Tabasco sauce
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1/4 cup green onion, minced
Instructions
- Preheat oven to 400° degrees F.
- Remove stems from mushrooms and chop finely; Place mushroom caps on baking sheets, stem-side up; Set aside.
- In a skillet, heat oil and add chopped mushroom stems, 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, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco; Mix well; Top mushrooms generously with filling.
- Bake at 400° degrees for 15 minutes until mushrooms are tender; Serve warm.