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:

Low FatLow Fat

Ingredients

    10 ouncesspinach, stems removed
    5 ouncesarugula, stems removed
    1 1/2 poundsextra large mushrooms, stems removed and finely chopped
    1/2 cupfinely chopped onion
    1 teaspoonextra-virgin olive oil, plus more for oiling the pan
    1 cupdry curd cottage cheese
    2 tablespoonsgrated parmesan
    1 teaspoondried dill
    1 tablespoonreduced-sodium soy sauce
    1/4 teaspoonground black pepper

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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

Serving Size

Calories

100

Total Fat

3g

Saturated Fat

1.5g

Cholesterol

5mg

Sodium

270mg

Total Carbohydrate

10g

Dietary Fiber

2g

Total Sugars

5g

Protein

10g

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.