Directions

1. Wash spinach and arugula in plenty of cold water to remove any dirt or grit. Remove thick stems. Put into a large pot with the water still cling to the leaves. Steam until wilted, about 3 to 5 minutes. Drain and cool. Squeeze out excess moisture and chop fine.
2. Remove the stems from the mushrooms and set aside. Place the caps, hollow side up, in a lightly oiled baking dish.
3. In a large non-stick frying pan, heat oil on medium high and saute the onions until soft. Finely chop the reserved mushroom stems and add to the pan with the onions. Saute for 3 minutes. Remove from the heat and stir in the spinach/arugula mixture, cottage cheese, Parmesan, dill, soy sauce and pepper.
4. Divide the mixture among the mushroom caps and place a small mound in each cap. Bake for 20 minutes or until lightly browned.

Per serving: 91 calories, 3g fat, 10g carbohydrates, 10g protein, 390mg sodium, 3g fiber, 133mg calcium