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Post by :Lenny_Eng
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3087
Click below to download : Vegetables - Stuffed Mushroom Caps (Format : PDF)
Vegetables - Stuffed Mushroom Caps
50 large fresh mushrooms (1-2 ounces each) (3-6 pounds, depending on size)1-tablespoon olive oil
1 1/2 tablespoons garlic, minced
1 tablespoon Oregano
1 pound 8 ounces chopped, frozen spinach, thawed (24 ounces)
12 ounces low-fat cottage cheese (1-1/2 cups)
3 cups green onions, minced
2 ounces grated Parmesan cheese (1/2 cup)
12 ounces cooked tiny shrimp
1 cup seasoned Italian bread crumbs (3 ounces)
3 tablespoons Dijon-style mustard
1 to 2 teaspoons Tabasco sauce
Preheat oven to 400° degrees F. Remove stems from mushrooms and chop finely. Place mushroom caps on baking sheets, stem-side up. Set them 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. (There may be some extra). Bake at 400° degrees F. for 15 30 minutes until mushrooms are tender. If desired, broil briefly to brown them.
You can also re-heat them slightly at serving time if you want too.
NEXT BOOKS
1 lb. Fresh button mushrooms 5 slices of bacon 8 oz. cream cheese Pull off mushroom stems. Fry 5 slices of bacon until crisp. Crumble bacon and mix with softened cream cheese. Spoon cheese mixture in well of mushroom. Chill until ready to broil. Broil 3 to 5 minutes until lightly brown. Stuffed Mushrooms 1 lb. medium mushrooms 2 tbsp. margarine 1 (8 oz.) pkg. cream cheese, softened 1/2 cup grated Parmesan cheese 2 tbsp. chopped green onion Preheat broiler.Remove mushroom stems. Chop enough stems to make 1/2 cup. Cook mushroom caps in margarine for 5 minutes.
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