Stuffed Mushroom Caps

• 40 large fresh mushrooms
• 3/4 teaspoon olive oil
• 2 teaspoons garlic, minced
• 3/4 teaspoon oregano
• 6 ounces frozen chopped spinach, thawed
• 1/3 cup low fat cottage cheese
• 1/4 cup green onion, minced
• 2 tablespoons parmesan cheese, grated
• 3 ounces baby shrimp, cooked
• 1/4 cup Italian seasoned breadcrumbs
• 1 tablespoon Dijon mustard
• 1/2 teaspoon Tabasco sauce

1. Preheat oven to 400u0b0 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 400u0b0 degrees for 15 minutes until mushrooms are tender; Serve warm.

mushrooms, olive oil, garlic, oregano, cottage cheese, green onion, parmesan cheese, baby shrimp, italian seasoned breadcrumbs, mustard, tabasco sauce

Taken from www.food.com/recipe/stuffed-mushroom-caps-127160 (may not work)