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Spinach & Arugula Stuffed Mushrooms

Spinach & Arugula Stuffed Mushrooms Recipe
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • ½ c. chopped organic onions
  • 1 c. organic cottage cheese
  • 10 oz. organic spinach
  • 5 oz. organic arugula
  • 1 tsp. organic extra virgin olive oil
  • 1 tsp. organic dillweed
  • ¼ tsp. freshly cracked black pepper
  • 1 oz. organic grated parmesan cheese
  • 1 Tbsp. organic low-sodium tamari (gluten free soy sauce)
Instructions
  1. Wash spinach and arugula in cold water, ensuring no grit remains. 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, dill, soy sauce and pepper. Divide the mixture among the mushroom caps, packing to mound. Bake at 400°F for 20 minutes or until lightly browned.
 

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Nutrient Information Per Batch

527.82 kcal Calories, 976.74 mg Calcium, 31.33 g Carbohydrate, 56.14 mg Cholesterol, 24.67 g Total Fat, 10.31 g Fiber, 11.31 mg Iron, 333.58 mg Magnesium 2521.34 mg Potassium, 51.81 g Protein,27.74 mcg Selenium, 2555.6 mg Sodium, 8.69 g Sugars, 4.29 mg Zinc, 11.87g Saturated fat, 0 trans Fat, 8.82 g Monounsaturated fats, 2.11 g Polyunsaturated fats, 31103.4 IU Vitamin A, 0.96 mg Vitamin B6, 0.63 mcg Vitamin B12, 109.63 mg Vitamin C, 0 IU Vitamin D, 7.39 Vitamin E, 1559.87 mcg Vitamin K, 748.09 mcg Folate,0.39 mg Vitamin B1(Thiamin),3.39 mg Vitamin B3(Niacin),1.2 mg Vitamin B2(Riboflavin), 0.03 mcg Lycopene, 40417.6 mcg Lutein and Zeaxanthin, 0.82 g ALA, 0 g EPA, 0 gDHA,745.26 mg Phosphorous, 3.32 mg Manganese, 0 mcg Alpha carotene, 18369.4 mcg Beta carotene, 0.24 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Poultry
  • No Tubers
  • No Yeast
  • No Grains
  • No Nightshade
  • No Citrus
  • No Corn
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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