Recipe

A A A

• 10 oz spinach
• 5 oz arugula
• 1 1/2 lbs extra-large mushrooms
• 1/2 cup minced onion
• 1 tsp organic extra virgin olive oil
• 1 cup dry-curd cottage cheese
• 2 tbsp grated parmesan cheese
• 1 tsp dill weed
• 1 tbsp low sodium soy sauce
• 1/4 tsp freshly cracked black pepper

• 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.