Arugula Stuffed Mushroom Caps

Mo-B's Note:

Arugula, shallots, and parmesan cheese - stuffed into mushroom caps. Quite a yummy combination.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 16.0 mushroom

• 16 large white mushrooms , with stems
• 1 teaspoon olive oil
• 1 large shallot , minced
• 3 cups baby arugula , chopped
• 2 tablespoons Italian seasoned breadcrumbs
• 2 tablespoons low-fat mayonnaise
• 2 tablespoons parmesan cheese , grated
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper
• 4 drops hot pepper sauce

Directions:

1. Clean mushrooms and then pull out stems leaving a whole where the filling will go. Mince the stems.
2. Heal olive oil in a medium non-stick skillet over medium heat. Saute mushroom stems and shallots for 2 minutes or until just soft. Add arugula and saute until the greens are wilted.
3. Turn off heat and stir in the remaining ingredients. Using a teaspoon, stuff mushroom caps with the filling.
4. Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 degrees for 15 minutes. Serve hot or at room temperature.