Food recipes
Spinach & Arugula Stuffed Mushrooms
Spinach & Arugula Stuffed Mushrooms Ingredients: spinach, raw arugula, raw mushrooms, white, raw onions, raw oil, olive, salad or cooking cheese, cottage, creamed, large or small curd cheese, parmesan, hard dill weed,...
Spinach & Arugula Stuffed Mushrooms
Ingredients:
spinach, raw
arugula, raw
mushrooms, white, raw
onions, raw
oil, olive, salad or cooking
cheese, cottage, creamed, large or small curd
cheese, parmesan, hard
dill weed, fresh
soy sauce made from soy (tamari)
spices, pepper, black
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 35 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, saute the onions in oil until soft.
Finely chop the mushroom stems and adds to the pan with the onions.
Saute 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 400F for 20 minutes or until lightly browned.
Ingredients:
spinach, raw
arugula, raw
mushrooms, white, raw
onions, raw
oil, olive, salad or cooking
cheese, cottage, creamed, large or small curd
cheese, parmesan, hard
dill weed, fresh
soy sauce made from soy (tamari)
spices, pepper, black
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 35 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, saute the onions in oil until soft.
Finely chop the mushroom stems and adds to the pan with the onions.
Saute 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 400F for 20 minutes or until lightly browned.