Arugula Stuffed Mushroom Caps

Name: Arugula Stuffed Mushroom Caps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 mushroom, 4 serving(s)
Ingredients: 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; 1/4 teaspoon salt; 1/8 teaspoon pepper; 4 drops hot pepper sauce

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Recipe by Mo-B4687

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

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READY IN: 25mins

SERVES: 4

YIELD: 16 mushroom

UNITS: US

INGREDIENTS

Nutrition

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
¹⁄₄

teaspoon salt
¹⁄₈

teaspoon pepper
4

drops hot pepper sauce

DIRECTIONS

Clean mushrooms and then pull out stems leaving a whole where the filling will go. Mince the stems.
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.
Turn off heat and stir in the remaining ingredients. Using a teaspoon, stuff mushroom caps with the filling.
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.

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