Stuffed Mushroom Caps
These low fat snacks make enough for a crowd and can
the day ahead and baked just before serving.
40 large fresh
button mushrooms, cleaned
3/4 teaspoon olive oil
2 teaspoons garlic, minced
3/4 teaspoon oregano
6 ounces chopped, frozen spinach, thawed, drained and squeezed
1/3 cup fat-free cottage cheese
1/4 cup green onions, minced
2 Tablespoons grated Parmesan cheese
3 ounces cooked tiny shrimp
1/4 cup seasoned Italian bread crumbs
1 tablespoon Dijon mustard
1/2 teaspoon Tabasco sauce
Preheat oven to 400° degrees F. Remove stems from mushrooms and chop
finely. Place mushroom caps on baking sheets with the trimmed 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.
After spinach has
thawed, squeeze until all moisture has been removed. Add spinach to cooked
mushrooms along with cottage cheese, onions, Parmesan cheese, shrimp,
breadcrumbs, mustard and Tabasco. Mix well. Top mushrooms generously with
filling. Bake at 400° degrees F. for 15 minutes until mushrooms are
tender. Serve warm.
Per serving (2 mushroom caps):
1g Fat (12.7% calories from fat)
2g Dietary Fiber
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other
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