Spinach and Arugula Stuffed Mushrooms
Serves 6
Time 45 min
Use large button or cremini mushrooms to make this recipe, which can be enjoyed as an appetizer or a side dish.
Special Diets:
Ingredients
- 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
Method
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.
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 (2g dietary fiber, 5g sugar), 10g protein.
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.
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Ingredients
- 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