October Recipe - Spinach and Arugula Stuffed Mushrooms

INGREDIENTS

• 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

DIRECTIONS

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

 

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.

Serves 6

 

NUTRITION

• Calories 100 

• Total Fat 3 g

• Saturated Fat 1.5 g

• Cholesterol 5 mg

• Sodium 270 mg

• Protein 10 g

From: Whole Foods Market