Shrimp Stuffed Mushrooms

Stuffed Mushrooms are always a favorite, they can be delicious and reasonably healthy at the same time.

Ingredients

• One 16oz package fresh button mushrooms
• Two cloves garlic, minced
• Two tsp olive oil
• 1/4 cup low-fat cream cheese, softened
• 1/4 cup finely grated parmesan
• 1/4 tsp black pepper
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper
• 1/2 cup canned artichoke heart, drained and chopped
• 1/2 cup frozen medium ready-to-eat shrimp, defrosted, drained and chopped

Steps

1. Preheat oven to 375 degrees.
2. Separate the stems from the caps of the mushrooms.
3. Spray the bottom of a 9×11 inch (or larger) baking pan with cooking spray (I personally am trying to use the non-aresol and/or organic cooking spray, like olive oil, as much as possible.
4. Place the caps, upside down and side-by-side in the pan.
5. Cut off and discard the tough ends of the stem.
6. Finely chop the stems.
7. In a medium skillet, sauté the stems and the garlic in the olive oil until the mushroom juices release and evaporate.
8. There should be only a little liquid in the pan.
9. Mix in cream cheese, parmesan and spices until combined.
10. Mix in artichoke hearts and shrimp.
11. Fill mushroom caps with approximately 1 tbsp of mixture.
12. Mushrooms will appear “overfull”.
13. Bake in oven for 20 minutes.
14. Allow to cool 5 – 10 minutes before serving.