Spinach & Arugula Stuffed Mushrooms Recipe

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Ingredients:

Serving

Directions:

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.
Remove the stems from the mushroom caps. Place the caps, stem side up in a lightly oiled baking dish.
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.
Remove form the heat and stir in the spinach/arugula mixture, cottage cheese, parmesan, sill, soy sauce and pepper.
Divide the mixture among the mushroom caps, mounding it. Bake at 400°F for 20 minutes or until lightly browned.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	80.56 Kcal (337 kJ)
Calories from fat	13.9 Kcal
		% Daily Value*
Total Fat	1.54g	2%
Cholesterol	3.16mg	1%
Sodium	244.08mg	10%
Potassium	772.33mg	16%
Total Carbs	9.5g	3%
Sugars	3.83g	15%
Dietary Fiber	2.87g	11%
Protein	8.85g	18%
Vitamin C	20mg	33%
Iron	2.9mg	16%
Calcium	131.3mg	13%

Amount Per 100 g
Calories	35.49 Kcal (149 kJ)
Calories from fat	6.12 Kcal
		% Daily Value*
Total Fat	0.68g	2%
Cholesterol	1.39mg	1%
Sodium	107.51mg	10%
Potassium	340.19mg	16%
Total Carbs	4.18g	3%
Sugars	1.69g	15%
Dietary Fiber	1.26g	11%
Protein	3.9g	18%
Vitamin C	8.8mg	33%
Iron	1.3mg	16%
Calcium	57.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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