Stuffed Mushroom Caps With Spinach and Shrimp

• 50 large button mushrooms (1-2 ounces each, 3-6 pounds, depending on size)
• 1 tablespoon extra-virgin olive oil
• 1 12 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.

button mushrooms, extravirgin olive oil, garlic, oregano, cottage cheese, green onions, parmesan cheese, shrimp, breadcrumbs, mustard, tabasco sauce, salt, butter

Taken from www.food.com/recipe/stuffed-mushroom-caps-with-spinach-and-shrimp-451030 (may not work)