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Arugula Stuffed Mushrooms

Yields2 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

 16 mushrooms (about 1 pound)
 2 teaspoons olive oil
 ¼ cup red onion (finely chopped)
 1 tablespoon fresh garlic cloves (finely chopped)
 ¼ teaspoon salt
 1½ cups fresh arugula or spinach (finely chopped)
 ½ cup tomatoes (cored, seeded and finely chopped)
 ¼ cup breadcrumbs
 2 tablespoons Parmesan (finely grated)
 ¼ teaspoon pepper
1

Wash hands with soap and warm water. Wash produce well and chop as directed. Preheat the oven to 375°F.

2

Remove the mushroom stems and finely chop. Set the mushroom caps aside.

3

In a medium skillet, add olive oil, onion and garlic. Sauté over medium heat, until softened.

4

Add the chopped mushroom stems and salt. Stirring occasionally, cook until all the liquid has evaporated. Remove from heat and allow to cool.

5

In a medium bowl, stir together cooled mushroom stem mixture with the rest of the ingredients.

6

Divide the stuffing evenly among the mushroom caps (about one tablespoon per cap).

7

In a 8x8 inch baking pan or cast iron pan, pour 2-3 tablespoons of water.

8

Place the stuffed caps into the baking pan, in a single layer. (Optional: For a crispier top, drizzle or spray about a tablespoon of olive oil over the top of the caps.)

9

Place the pan in the oven and bake until tops are browned, about 25 to 35 minutes. Remove from the oven and serve warm. Enjoy!

Nutrition Facts

2 servings

Serving size

8 Servings

Amount per serving
Calories52
% Daily Value *
Total Fat 2g3%

Saturated Fat 0g
Cholesterol 1mg1%
Sodium 169mg8%
Total Carbohydrate 7g3%

Dietary Fiber 1g4%
Total Sugars 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.