Stuffed Mushroom Caps - cooking recipe

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

Preparation

Preheat oven to 400\u00b0 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\u00b0 degrees for 15 minutes until mushrooms are tender; Serve warm.