1 cup packed arugula leaves
36 medium whole mushrooms (about 1 lb)
1/3 cup crumbled feta cheese
1/4 cup Italian-style bread crumbs
1/4 cup finely chopped red bell pepper
1/4 cup chopped onion
1/2 teaspoon salt
ARUGULA-FETA STUFFED MUSHROOMS
- Heat oven to 350°F. In 1-quart saucepan, heat 1/2 cup water to boiling; add arugula. Cook and stir 1 to 2 minutes until arugula is slightly wilted; drain. Finely chop arugula; set aside.
- Twist mushroom stems to remove from mushroom caps; reserve caps. Finely chop enough stems to measure about 1/2 cup (discard remaining stems).
- In medium bowl, mix chopped mushroom stems, chopped arugula, cheese, bread crumbs, bell pepper, onion and salt until well blended. Spoon into mushroom caps, mounding slightly. Place in ungreased 15x10x1-inch pan.
- Bake 15 to 20 minutes or until hot. Serve warm.