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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These hors d'oeuvre were served at a gallery opening and were consumed before the host could put the tray down. This elegant hors d’oeuvre can be prepared a day ahead and baked just before serving. The stuffing mixture also makes an excellent filling for chicken breasts or fish fillets. Goes great with a nice bottle of Australian Shiraz. Ingredients:
40 large fresh mushrooms |
3/4 teaspoon olive oil |
2 teaspoons garlic, minced |
3/4 teaspoon oregano |
6 ounces frozen chopped spinach, thawed |
1/3 cup low fat cottage cheese |
1/4 cup green onion, minced |
2 tablespoons parmesan cheese, grated |
3 ounces baby shrimp, cooked |
1/4 cup italian seasoned breadcrumbs |
1 tablespoon dijon mustard |
1/2 teaspoon tabasco sauce |
Directions:
1. Preheat oven to 400° degrees F.
2. Remove stems from mushrooms and chop finely; Place mushroom caps on baking sheets, stem-side up; Set aside.
3. 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.
4. 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.
5. Bake at 400° degrees for 15 minutes until mushrooms are tender; Serve warm.
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