Arugula Stuffed Mushroom Caps

Ingredients

• 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

Directions

1. 1

   Clean mushrooms and then pull out stems leaving a whole where the filling will go. Mince the stems.

2. 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. 3

   Turn off heat and stir in the remaining ingredients. Using a teaspoon, stuff mushroom caps with the filling.

4. 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.