Spinach & Arugula Stuffed Mushrooms

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 10 ounces spinach
• 5 ounces arugula
• 1 1/2 lbs extra-large mushrooms
• 1/2 cup minced onion
• 1 teaspoon organic extra virgin olive oil
• 1 cup dry-curd cottage cheese
• 2 tablespoons grated parmesan cheese
• 1 teaspoon dill weed
• 1 tablespoon low sodium soy sauce
• 1/4 teaspoon freshly cracked black pepper

Recipe

• 1 wash spinach and arugula in plenty of cold water to remove grit. remove thick stems. put into a large pot with the water still clinging to the leaves. steam until wilted, about 3–5 minutes. drain and cool. squeeze out excess moisture and chop fine.
• 2 remove the stems from the mushroom caps. place the caps, stem side up in a lightly oiled baking dish.
• 3 in a large non-stick frying pan, sauté the onions in oil until soft. finely chop the mushroom stems and adds to the pan with the onions. sauté for 3 minutes.
• 4 remove form the heat and stir in the spinach/arugula mixture, cottage cheese, parmesan, sill, soy sauce and pepper.
• 5 divide the mixture among the mushroom caps, mounding it. bake at 400°f for 20 minutes or until lightly browned.