Recipe: <!-- -->Spinach and Arugula Stuffed Mushrooms<!-- -->
Use large button or cremini mushrooms to make this recipe, which can be enjoyed as an appetizer or a side dish.
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Cooking tools:
- Steamer basket
- Colander
- Cutting board
- Chef's knife
- Oven
- Baking dish
- Nonstick skillet
- Stove
- Wooden spoon
- Spoon
- Pot
Ingredients
- 10 ounces spinach, stems removed
- 5 ounces arugula, stems removed
- 1 1/2 pounds extra large mushrooms, stems removed and finely chopped
- 1/2 cup finely chopped onion
- 1 teaspoon extra-virgin olive oil, plus more for oiling the pan
- 1 cup dry curd cottage cheese
- 2 tablespoons grated parmesan
- 1 teaspoon dried dill
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon ground black pepper
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Recipe: <!-- -->Spinach-Stuffed Mushrooms<!-- -->
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