Spinach and Arugula Stuffed Mushrooms

Spinach and Arugula Stuffed Mushrooms

Recipe Rating: 3.66536
Serves 6
Use large button or cremini mushrooms to make this recipe, which can be enjoyed as an appetizer or a side dish.
  • 10 ounces spinach, stems removed
  • 5 ounces arugula, stems removed
  • 1 1/2 pound extra large mushrooms, stems removed and finely chopped
  • 1/2 cup finely chopped onion
  • 1 teaspoon extra-virgin olive oil, plus more for oiling the pan
  • 1 cup dry curd cottage cheese
  • 2 tablespoons grated parmesan
  • 1 teaspoon dried dill
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 teaspoon ground black pepper
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Rinse spinach and arugula; barely dry so that water still clings to leaves. Place spinach mixture in a large pot; steam until wilted, about 3 to 5 minutes. Drain and cool. Squeeze out excess moisture and finely chop.

Preheat the oven to 400°F.

Place mushroom caps, stem-side up, in a lightly oiled baking dish.

Heat oil in a large non-stick frying pan over medium-high heat; add onion and cook 3 minutes or until soft, stirring frequently. Add mushroom stems to pan; cook 3 minutes. Remove from heat and stir in spinach mixture, cottage cheese, parmesan, dill, soy sauce and pepper.

Divide mixture evenly 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 carbohydrates, (2 g dietary fiber, 5g sugar), 10g protein.
Special Diets: 

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