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Spinach Stuffed Mushrooms

Natural.Foodie's picture
Ingredients
  Spinach 10 Ounce
  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
Directions

GETTING READY
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.

MAKING
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.

SERVING
19) Serve the stuffed mushrooms hot as an appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Stuffing
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom
Interest: 
Party, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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