Spinach and Arugula Stuffed Mushrooms

Spinach and Arugula Stuffed Mushrooms

Serves 6

Use large button or cremini mushrooms to make this recipe, which can be enjoyed as an appetizer or vegetarian side dish.

  • 10 ounces spinach
  • 5 ounces arugula
  • 1 1/2 pound extra large mushrooms
  • 1/2 cup minced onions
  • 1 teaspoon extra virgin olive oil
  • 1 cup dry curd cottage cheese
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon dill
  • 1 tablespoon low sodium soy sauce
  • 1/4 teaspoon freshly cracked black pepper
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Wash spinach and arugula in plenty of cold water to remove grit. Remove thick stems. Put into a large pot with water still clinging to the leaves. Steam until wilted, about 3 to 5 minutes. Drain and cool. Squeeze out excess moisture and chop fine.

Remove stems from mushroom caps. Place caps, stem side up in a lightly oiled baking dish.

In a large non-stick frying pan, sauté onions in oil until soft. Finely chop mushroom stems and adds to the pan with onions. Sauté for 3 minutes. Remove form the heat and stir in spinach/arugula mixture, cottage cheese, parmesan, sill, soy sauce and pepper.

Divide mixture among mushroom caps, mounding it. Bake at 400°F for 20 minutes or until lightly browned.

Nutritional Info: 
Per Serving:100 calories (30 from fat), 3g total fat, 1.5g saturated fat, 5mg cholesterol, 270mg sodium, 10g carbohydrate (2g dietary fiber, 5g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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