Stuffed Mushroom Caps

NcMysteryShopper's Note:

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. This wonderful recipe was found on a beautiful website: www.finedinings.com

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 10

• 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.

Reviews

[Jenn_B]

These are yummy! I did add Jarlsberg cheese to the stuffing and on top and feel like it added a very good zip!

[Pricele$$]

Yum! these are long gone. I made a few modifications I used chopped artichoke hearts instead of the shrimp and I increased everything a bit since I was feeding the entire family. Delicious I have requests to make it again soon

[Mama's Kitchen (Hope)]

Sensational! I made these to take to my dd's future mil's for Thanksgiving and they were devoured and raved about! I squeezed the spinach with my potato ricer and there were absolutely no 'watery' problems. The stuffing was perfect and even a little on the drier side than I had thought it would be. Perhaps that chef did not get all the moisture out of the spinach. hmmm Anyway, this was amazing. The flavor really came through here and was superb! You could smell the garlic and onion while these were baking and they permeated the kitchen with the most divine aroma! I loved the mustard and tabasco additions here. They were not noticeable in the finished product as a seperate ingerdient but added just the right amount of mmmmm that is so good! After I mixed all this up and began stuffing I thought.. hmm these would be really cute with a tiny baby shrimp on top. So I picked some out and placed them on top to sort of garnish them and give a small flare. Next time- YES there will be a next time! - I will make sure to reserve some shrimp before I stuff the shrooms so they are even prettier! Thank you so much Cheryl for sharing this amazing recipe! It is truly scrumptious!