Stuffed Mushroom Caps With Spinach and Shrimp Recipe

Name: Stuffed Mushroom Caps With Spinach and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 large button mushrooms (1-2 ounces each, 3-6 pounds, depending on size); 1 tablespoon extra-virgin olive oil; 1 ½ tablespoons garlic, minced; 1 tablespoon oregano; 1 lb frozen chopped spinach, thawed (1 pound 8 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 baby shrimp; 1 cup seasoned Italian seasoned breadcrumbs (3 ounces); 3 tablespoons dijon-style mustard; 1 -2 teaspoon Tabasco sauce; salt, to taste; 4 tablespoons butter

Servings: persons

50 large button mushrooms (1-2 ounces each, 3-6 pounds, depending on size)
1 tablespoon extra-virgin olive oil
1 ½ tablespoons garlic, minced
1 tablespoon oregano
1 lb frozen chopped spinach, thawed (1 pound 8 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 baby shrimp
1 cup seasoned Italian seasoned breadcrumbs (3 ounces)
3 tablespoons dijon-style mustard
1 -2 teaspoon Tabasco sauce
salt, to taste
4 tablespoons butter

1
Preheat oven to 400 degrees F.
2
Clean mushrooms with a damp cloth, remove stems and chop finely.
3
Place mushroom caps in a greased baking dish stem-side up.
4
Set them aside.
5
In a skillet, heat oil and add chopped mushroom stems, garlic and oregano.
6
Cook over medium heat for 5 minutes, stirring often.
7
Transfer mixture to a mixing bowl.
8
Squeeze moisture out of spinach and add to cooked mushrooms with cottage cheese, onions, parmesan cheese, shrimp, bread crumbs, mustard and Tabasco.
9
Mix well.
10
Top mushroom caps generously with filling, (there may be some extra); dot with butter.
11
Bake at 400 degrees F. for 15-30 minutes until mushroom caps are tender.
12
If desired broil briefly to brown stuffed mushrooms.
13
Serve warm or cold.

1108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 50 large button mushrooms (1-2 ounces each, 3-6 pounds, depending on size), 1 tablespoon extra-virgin olive oil, 1 ½ tablespoons garlic, minced, 1 tablespoon oregano, and more.

Yes, Stuffed Mushroom Caps With Spinach and Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Mushroom Caps With Spinach and Shrimp

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