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Full Online Book HomeLearning KitchenVegetables - Stuffed Mushroom Caps
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Vegetables - Stuffed Mushroom Caps Post by :Lenny_Eng Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3087

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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.
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