Spinach Stuffed Mushrooms
|Large mushrooms||1 1⁄2 Pound|
|Minced onions||1⁄2 Cup (8 tbs)|
|Olive oil||1 Teaspoon|
|Dry curd cottage cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Dill weed||1 Teaspoon|
|Low sodium soy sauce||1 Tablespoon|
|Ground pepper||1⁄4 Teaspoon|
1) Preheat the oven to 400°F.
2) In cold water, wash the spinach well, removing the thick stems.
3) To a large pot, put the spinach along with the water left on leaves.
4) Cook, covered, for 5 minutes, until wilted.
5) Drain the spinach and cool till it is easy to handle.
6) Now, from the cooled spinach, squeeze out the excess moisture.
7) With a knife, chop the spinach fine.
8) Meanwhile, from the mushroom caps, gently remove the stems.
9) Finely chop the stems and keep aside.
10) In an oiled baking dish, place the caps, stem-side facing up.
11) Now, in a large nonstick frying pan, heat the oil.
12) In the hot oil, saute the onions until tender.
13) To this, add the finely chopped mushroom stems.
14) Saute this mix for 3 minutes.
15) Remove the pan from heat.
16) To this, add the spinach, cottage cheese, Parmesan, dill, soy sauce, and pepper. Mix well.
17) Among the mushroom caps placed in the baking dish, divide the mixture evenly, mounding it.
18) Bake in the oven for 20 minutes, or until the tops turn lightly brown.
19) Serve the stuffed mushrooms hot as an appetizer.