Arugula, shallots, and parmesan cheese - stuffed into mushroom caps. Quite a yummy combination.
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Units: US | Metric
- 1Clean mushrooms and then pull out stems leaving a whole where the filling will go. Mince the stems.
- 2Heal olive oil in a medium non-stick skillet over medium heat. Saute mushroom stems and shallots for 2 minutes or until just soft. Add arugula and saute until the greens are wilted.
- 3Turn off heat and stir in the remaining ingredients. Using a teaspoon, stuff mushroom caps with the filling.
- 4Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 degrees for 15 minutes. Serve hot or at room temperature.
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Nutritional Facts for Arugula Stuffed Mushroom Caps
Serving Size: 1 (120 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 62.6
- Calories from Fat 22
- Total Fat 2.4 g
- Saturated Fat 0.7 g
- Cholesterol 2.2 mg
- Sodium 267.8 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 1.3 g
- Sugars 2.0 g
- Protein 4.8 g
The following items or measurements are not included: