Stuffed Mushroom Caps

READY IN: 35mins
Recipe by NcMysteryShopper

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

Top Review by 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!

Ingredients Nutrition

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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