Spinach & Arugula Stuffed Mushrooms

• 10 ounces spinach
• 5 ounces arugula
• 1 12 lbs extra-large mushrooms
• 12 cup minced onion
• 1 teaspoon organic extra virgin olive oil
• 1 cup dry-curd cottage cheese
• 2 tablespoons grated parmesan cheese
• 1 teaspoon dill weed
• 1 tablespoon low sodium soy sauce
• 14 teaspoon freshly cracked black pepper

1. Wash spinach and arugula in plenty of cold water to remove grit.
2. Remove thick stems.
3. Put into a large pot with the water still clinging to the leaves.
4. Steam until wilted, about 35 minutes.
5. Drain and cool.
6. Squeeze out excess moisture and chop fine.
7. Remove the stems from the mushroom caps.
8. Place the caps, stem side up in a lightly oiled baking dish.
9. In a large non-stick frying pan, saute the onions in oil until soft.
10. Finely chop the mushroom stems and adds to the pan with the onions.
11. Saute for 3 minutes.
12. Remove form the heat and stir in the spinach/arugula mixture, cottage cheese, parmesan, sill, soy sauce and pepper.
13. Divide the mixture among the mushroom caps, mounding it.
14. Bake at 400F for 20 minutes or until lightly browned.

spinach, arugula, mushrooms, onion, olive oil, cottage cheese, parmesan cheese, dill weed, soy sauce, freshly cracked black pepper

Taken from www.food.com/recipe/spinach-arugula-stuffed-mushrooms-281364 (may not work)