Arugula Stuffed Mushroom Caps

• 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

1. Clean mushrooms and then pull out stems leaving a whole where the filling will go. Mince the stems.
2. 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.
3. Turn off heat and stir in the remaining ingredients. Using a teaspoon, stuff mushroom caps with the filling.
4. 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.

white mushrooms, olive oil, shallot, baby arugula, italian seasoned breadcrumbs, lowfat mayonnaise, parmesan cheese, salt, pepper, pepper sauce

Taken from www.food.com/recipe/arugula-stuffed-mushroom-caps-292189 (may not work)